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Creamy Chicken Enchiladas




Source of Recipe


Unknown


List of Ingredients




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



Recipe



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 bakingdish. Pour remaining picante sauce mixture over enchiladas. Cover. Bake at 350 degrees F. for 40 min. or until hot. Top with tomato and onion.