Free Online Recipes
|

Sign Up login
 
 

Chicken and Cheese Enchiladas Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Chicken and Cheese Enchiladas

Category   Entrees - Maindishes
Sub Category   None

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 chredded Monterey Jack cheese
6 flour tortillas (6 inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tbs)
 
can black beans (optional)

Instructions
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in 11 x 8 shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
Bake at 350 degrees for 40 minutes or until the enchilada are hot and bubbling. Top with the tomato and onion. TIP- Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas.
Serving Suggestions
6


Originally Submitted
8/23/2013





0 Out of 5 from 0 reviews

You can add this Chicken and Cheese Enchiladas recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.