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Mexican - Chicken and Cheese Enchiladas Recipe


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     Mexican - Chicken and Cheese Enchiladas

Category   Entrees - Maindishes
Sub Category   None
Servings   3

One can (10-3/4 oz) condensed cream of chicken soup
1/2 cup sour cream, plus extra as garnish
1 cup Pace 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, chopped

Stir soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup of above sauce mixture, chopped chicken and cheese in a large bowl.
Divide chicken mixture among tortillas. Roll up tortillas and place seamside up in 2 qt. shallow baking dish. Pour remaining sauce mixture over filled tortillas. Cover baking dish.
Bake at 350 deg. for 40 mins. or until enchiladas are hot and bubbling. Top with tomato and green onion. Serve with additional sour cream.

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