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    Creamy Chicken Enchiladas


    Source of Recipe


    Aunt Saunny
    10 Flour Tortilla (8"), warmed
    1 cup (10 3/4 oz.) Cream of Chicken Soup
    1 Container (8 oz) Sour Cream
    1 cup Picante Sauce
    2 tsp. Chili Powder
    2 cups Chopped Cooked Chicken
    1 cup shredded Monterey Jack Cheese
    1 medium Tomato chopped
    1 green Onion sliced

    Mix soup, sour cream, picante sauce and chili powder.
    Mix 1 cup picante sauce mixture, chicken and cheese.
    Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover. Bake at 350 degrees F. for 40 min. or until hot. Top with tomato and onion.
 

 

 

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