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Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas, by , is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karl and Diane Petersen
Added: Monday, June 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of chicken soup
1 container (8oz) sour cream
1 cup Pace picante sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 (6") soft flour tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced

Directions:
Directions:
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl. Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. Bake at 350 for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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