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Chicken Enchiladas by


1 can cream of chicken soup
cup sour cream
1 cup picante sauce
2 tsp chili powder
2 cups chopped cooked chicken
cup shredded Monterey Jack cheese
6 flour tortillas (6 inch)
1 small tomato
1 green onion sliced


1.Stir the soup, sour cream, picante sauce and chili powder in a medium bowl
2.Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl
3.Divide chicken mixture among tortillas. Roll up the tortillas and place seam-side up in 2 qt. shallow baking dish. Pour remaining picante sauce mixture over filled tortillas
4.Cover baking dish and bake at 350 for 40 minutes or until enchiladas are hot and bubbling
5. Top with tomato and onion

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