Creamy chicken enchiladas recipe
8 inch 10 Flour Tortilla (warmed)
1 cup Picante Sauce
2 tsp Chili Powder
8 oz Sour Cream
1 medium Tomato (chopped)
2 cup Chicken (chopped and cooked)
1 cup Monterey Jack Cheese (shredded)
1 cup (10 3/4 oz) Cream of Chicken Soup
1 green Onion (sliced)
How to make creamy chicken enchiladas:
Combine soup, sour cream, picante sauce and chili powder.
Mix 1 cup picante sauce mixture, cheese and chicken.
Spread 1/4-cup chicken mixture down center of each tortilla.
Roll it up and place it in a baking dish with seam-side down.
Spread remaining picante sauce mixture over enchiladas.
Bake it at 350 degrees F for 40 minutes.
Top it with onion and tomato.