Chicken and Cheese Enchiladas

Name: Chicken and Cheese Enchiladas
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 can condensed cream of chicken soup; 1/2 cup lite sour cream; 1 cup pace picante sauce; 2 tsp chili powder; 2 cup chopped cooked chicken; 1/2 cup shredded monterey jack cheese; 6 each 6 inch flour tortilas; 1 small tomato chopped; 1 each green onion sliced

rfgann @cook_3767182

cook at 380 for 40 minutes

rfgann @cook_3767182

cook at 380 for 40 minutes

Saved

Ingredients

1 hour

4 servings

1 cancondensed cream of chicken soup
1/2 cuplite sour cream
1 cuppace picante sauce
2 tspchili powder
2 cupchopped cooked chicken
1/2 cupshredded monterey jack cheese
6 each6 inch flour tortilas
1 smalltomato chopped
1 eachgreen onion sliced

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Steps

1 hour

1

preheat oven 350
2

Stir soup, sour cream,picante, and chili powder in medium bowl.
3

Stir 1 cup of soup mixture with chicken and cheese in large bowl.
4

Divide chicken mixture among tortillas. Roll up tortillas and place seam side down in 11 by 7 baking dish. Pour remaining soup mixture over tortillas. cover baking dish with lid or aluminum foil.
5

Bake 40 minutes or until tortillas are hot and bubbly. Top with tomato and onion.