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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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