Chicken & cheese enchiladas

Name: Chicken & cheese enchiladas
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 can cream of onion soup, condensed; 1/2 cup sour cream; 1 cup Pace picante sauce; 2 tsp chili powder; 1 T onion powder; 1 T garlic powder; 1 tsp cumin; 1 tsp smoked paprika; 2 cup cooked chicken, chopped or shredded; 1 1/2 cup shredded monterey jack cheese; 6 6 in flour tortillas, warmed; 1 small tomato, chopped; 1 green onion, chopped

bhlangdon @brookeworm1

so yummy!

bhlangdon @brookeworm1

so yummy!

Saved

Ingredients

30 mins

6 servings

1 cancream of onion soup, condensed
1/2 cupsour cream
1 cupPace picante sauce
2 tspchili powder
1 Tonion powder
1 Tgarlic powder
1 tspcumin
1 tspsmoked paprika
2 cupcooked chicken, chopped or shredded
1 1/2 cupshredded monterey jack cheese
66 in flour tortillas, warmed
1small tomato, chopped
1green onion, chopped

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Steps

30 mins

1

Preheat oven to 375°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2

Stir 1 cup soup mixture, chicken, 1/2 cup cheese and remaining spices in a large bowl.
3

Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch greased baking dish.
4

Pour the remaining soup mixture over the filled tortillas. Cover the baking dish lightly with foil.
5

Bake for 30 minutes or until the enchiladas are hot and bubbling. (After about 20 min, remove foil and sprinkle remaining 1 cup of cheese on top and finish cooking, allowing cheese to melt).
6

Top with the tomato and onion and serve.
7

Optional: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired. Also optional: 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.