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Easy Chicken and Cheese Enchiladas Recipe

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This recipe for Easy Chicken and Cheese Enchiladas, by , is from Our Combined Culinary Genius 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!

Contributor:  
Contributor:  
Marcy Heil

Category:
Category:

Ingredients:  
Ingredients:  
1 can Campbell’s condensed Cream of Chicken soup
½ c sour cream
1 c Pace Picante sauce
2 t chili powder
2 c chopped cooked chicken
½ c shredded Monterey jack cheese
6 (6 inch) flour tortillas, warmed
1 small tomato, chopped (about ½ c)
1 green onion, sliced (about 2 T)

Directions:
Directions:
Heat the oven to 350º. Stir the soup, sour cream, picante sauce, and chili powder in a medium bowl. Stir 1 cup of the soup mixture, chicken, and cheese in a large bowl. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam side up in a 2 quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Option: Stir in ½ c black canned beans, drained and rinsed, into the chicken mixture before filling the tortillas.

Personal Notes:
Personal Notes:
This is a simple make for a potluck. It was well received.

 

 

 

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