1 (103/4 oz.) can cream of chicken soup
1 8oz container sour cream
1 c. picante sauce
2 tsp. chili powder
2 c. chopped cooked chicken
1 c. shredded Monterey Jack cheese
10 flour tortillas
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 a 3 quart shallow baking dish. Pour remaining picante sauce mixture over enchilades. Cover. Bake at 350 for 40 minutes. Top with tomato and onion.
I will double this recipe and make a pan for my frezzer. I got this recipe from my good friend Alicia.
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