Mix soup, sour cream, picante sauce and chili powder. Mix 1 C picante sauce mixture, chicken and cheese.
Spread about 1/4 C chicken mixture down center of each tortilla. Roll up and place seam-side down in 3 quart shallow baking dish (I use 9x13 pan)
Pour remaining picante sauce mixture over enchiladas. Cover.
Bake aat 350 degrees for 40 minutes or until hot and bubling. Let sit 5 minutes before serving. Top with tomato, onion, lettuce, cheese, salsa, etc. Optional (we top with all of the above)
Originally Submitted
6/19/2012
0 Out of 5 from
0 reviews
You can add this Creamy Chicken Enchiladas recipe to your own private DesktopCookbook.
