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Creamy Chicken Enchiladas




Source of Recipe


Co Worker Paula U.


List of Ingredients




Creamy Chicken Enchiladas

1 can (10 ¾ oz) Cream of Chicken soup
1 8 oz sour cream
1 cup picante sauce
2 tsp. chili powder
2 cups cooked chicken; chopped
1 cup shredded Monterey Jack Cheese
10 flour tortillas(6 in )
1 med tomato, chopped
1 green onion, sliced


Recipe



Stir the soup, sour cream, picante sauce and chili powder in a med bowl.

Stir 1 cup sauce mixture, chicken and cheese in a large bowl.

Spread about ¼ cup chicken mixture down center of each tortilla. Roll up and place seam-side down in a 3 qt shallow baking dish. Pour the remaining mixture over the filled tortillas. Cover and bake @ 350 for 40 minutes or until the enchiladas are hot and bubbling. Top with tomato and onion