1 can (10 3/4 oz) cream of chicken soup
1/2 cup sour cream
1 cup Pace Picante sauce
2 tsp chili powder
2 cups shredded chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6in), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 Tbs)
1. Heat the oven to 350'F Stir the soup, sour cream, picante sauce & chili powder in a medium bowl
2. Stir 1 cup soup mixture, chicken & cheese in a large bowl
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam side up in a 2 qt shallow baking dish. Pour remaining mixture over filled tortillas. Cover the baking dish
4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top w/tomato & onion
yum yum! enjoy!
tip: if you want your enchiladas slightly more spicy add a can of diced tomatoes with green chilies to your meat mixture or on top
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