Chicken and Cheese Enchiladas

Pat Miller

  • 1 Can cream of chicken soup
  • ½ C. sour cream
  • 1 C. picante sauce
  • 2T. chili powder
  • 2 C. chopped, cooked chicken
  • ½ C. shredded Monterey Jack cheese
  • 6 flour tortillas (6”), warmed
  • 1 small tomato, chopped
  • 1 green onion, sliced thin

Stir the soup, sour cream, picante sauce and chili powder into a medium bowl. Stir 1 C. picante sauce mixture, chicken, and cheese in a bowl.  Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in an 11”x8” shallow baking dish.  Pour the remaining picante sauce mixture over the filled tortillas. Cover and bake at 350 degrees for 40 minutes. Top with the tomatoes and onions and serve.

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