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Chicken and Cheese Enchiladas Recipe

   
 

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     Chicken and Cheese Enchiladas

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   15 minutes

Ingredients
1 can condensed cream of chicken soup
1/ 2 cup sour cream
1 cup picante sauce
2 teaspoons chillie powder
2 cups chopped cooled chicken
1/2 cup shredded monterey jack cheese
6 flour tortillas, warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 teaspoons)
 

Instructions
Heat oven to 350 degrees. Stir 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 seam-side down in an 11x8x2- inch 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.


Originally Submitted
12/12/2015





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