Tuesday, January 02, 2007
Creamy Chicken Enchiladas
1 can (10.75 oz) cream of chicken soup
1 pkg (8 oz) sour cream
1 cup picante sauce
2 t chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 flour tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced
Mix soup, sour cream, picante sauce, and chili powder.
Mix 1 cup picante mixture, chicken and cheese.
Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam sides down in 3-qt shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
Bake at 350F for 40 minutes or until hot. Top with onion and tomato.
1 pkg (8 oz) sour cream
1 cup picante sauce
2 t chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 flour tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced
Mix soup, sour cream, picante sauce, and chili powder.
Mix 1 cup picante mixture, chicken and cheese.
Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam sides down in 3-qt shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
Bake at 350F for 40 minutes or until hot. Top with onion and tomato.
Labels: entrees
# posted by jLow @ 2:26 PM 
