"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken and Cheese Enchilada's Recipe

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This recipe for Chicken and Cheese Enchilada's, by , is from Gather Together, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, February 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can Campbell's cream of chicken soup
1/2 cup sour cream
1 cup Pace picante sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterrey jack cheese
6 flour tortillas, warmed
1 small tomato, chopped
1 green onion, sliced and chopped

Directions:
Directions:
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup of the picante sauce mixture into the chicken and cheese in a large bowl. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in an 11x8 inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. Bake at 350 degrees for about 40 minutes or until the enchiladas are hot and bubbling. Top with tomato and onions.

Personal Notes:
Personal Notes:
I added jalapeņo peppers to my chicken mixture to add a little spice. And of course added more cheese across the top during the last few minutes of baking.

 

 

 

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