This recipe is big-time family friendly. It’s quick, easy and delicious.
CREAMY CHICKEN ENCHILADAS
www.RecipeGirl.com
1 (10¾-ounce) can Healthy Request Cream of Chicken soup
8 ounces light sour cream
1 cup Pace picante sauce
2 tsp. chili powder
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese
10 (6-inch) flour tortillas
1 large tomato, chopped
3 green onions, sliced
1 avocado, mashed & mixed w/ a little sour cream & picante sauce (quick guacamole)
1. Preheat oven to 350 degrees F. Spray 9×13 pan with cooking spray.
2. Stir soup, sour cream, picante sauce and chili powder in a medium bowl.
3. In a large bowl, stir 1 cup of the sauce mixture with the chicken & 1 cup of the cheese.
4. Spread about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam-side-down in prepared dish. Scoop remaining sauce over the filled tortillas. Sprinkle with remaining cheese. Spray a piece of foil with cooking spray. Place sprayed-side-down on enchiladas and cover tightly.
5. Bake for 40 minutes or until enchiladas are hot and bubbling. Top individual servings with tomato and onion. Add a dollop of guacamole, if desired.
Servings: 6
7 Comments
Making these tonight for Cinco de Mayo! Thanks for sharing.
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Making these in about five minutes, I can’t wait! They look so yummy.
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Made these last night for the family and they said the recipe is a KEEPER. There were NO leftovers much to my dismay. Sonya Gardnerville, Nevada
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Highly recommend. Easy, tasty and economical. Definitely a keeper recipe.
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wow this is so easy, i love those easy and tasty recipes that everyone loves. i dont think that you can really go wrong. i mean if entertaining you can serve this aswell
thanks
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found you on tipnut. this looks so yummy and i am going to check out your other recipes. thanks!
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Delicious, and very filling!
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