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Chicken & Cheese Enchiladas Recipe

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This recipe for Chicken & Cheese Enchiladas, by , is from The Hixon Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lottie McWherter (Marie)
Added: Tuesday, December 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
I can (10 3/4 oz) condensed cream of chicken soup 1 cup sour cream
1 cup Pace Picante Sauce
2 tsp chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour (6") tortillas warmed
1 small tamato, chopped about 1/2 cup
1 greenonion sliced

Directions:
Directions:
Stir the soup , sour cream, picante sauce, chili powder, in medium bowl. Stir ! cup soup mixture, Chicken,Cheese in large bowl.
Divide the chicken mixture among the tortillas, and place them seamside up in 11x8 in shallow baking dish Pour the remaining soup mixture over the filled tortillas,cover the dish Bake at 350 for 40 min or until the enchiladas are hot and bubbly, Top with tomatoes and onions. TIP Stir 1/2 cup canned black beans drained and rinsed, into the chicken mixture before filling the tortillas.

Number Of Servings:
Number Of Servings:
serves 6
Preparation Time:
Preparation Time:
10 min. Bake 40 min,,,at 350 degree
Personal Notes:
Personal Notes:
If you like mexican food this is great don't over cook. Eat when hot

 

 

 

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