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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken and Cheese Enchiladas Recipe

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This recipe for Chicken and Cheese Enchiladas is from Brynn and Nana's Family Recipes, 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
1/2 cup sour cream
1 cup picante sauce
2 tsp chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6 inch) warmed
1 small 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 of the above mixture, chicken and cheese in a large bowl.

Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side down in an 11 by 8 shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas.

Cover the baking dish.

Bake at 350 degrees for 40 minutes or until the enchiladas are hot and bubbling.

Top with chopped tomato and sliced onion.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Easy and fast and a good way to use up leftover chicken or turkey.

 

 

 

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