Easy Chicken & Cheese Enchiladas

By boscobojo

Ingredients

• 1 can Cream of Chicken Soup
• 1/2 cup sour cream
• 1 cup Pace Picante Sauce
• 2 tsp. chili powder
• 2 cups chopped cooked chicken
• 1/2 cup shredded Monterey Jack Cheese
• 6 flour tortillas, warmed
• 1 small tomato, chopped
• 1 green onion, sliced

Preparation

Step 1

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

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

Divide chicken mixture among tortillas. Roll up the tortillas and place seam side up in 2 qt. shallow baking dish. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish.

Bake at 350 degrees for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.