Chicken & Cheese Enchiladas
Yield: 6 servings
- 1 can cream of chicken soup (10 ozs)
- 1/2 c sour cream
- 1 c Pace Picante Sauce
- 2 tsp chili powder
- 2 c chopped, cooked chicken
- 1/2 c shredded Monterey Jack cheese
- 6 flour tortillas (6") warmed
- 1 small tomato, chopped
- 1 green onion, sliced
Instructions:Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 c picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in an 11x8 shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. Bake at 350 degr. for 40 min. or until the enchiladas are hot and bubbling.