Easy Chicken and Cheese Enchiladas

By JanetLynn198

One reviewer also uses enchilada sauce on top.
One reviewer used cheese soup and rotel.

Ingredients

• 1 can Cream of Chicken Soup
• 1/2 cup sour cream
• 1 cup Picante Sauce
• 2 tsp chili powder
• 2 cups chicken, cooked in onion and taco seasoning
• 1/2 cup shredded Monterey Jack cheese
• 6 flour tortillas (6"), warmed
• 1 small tomato, chopped
• 1 green onion, sliced

Details

Servings 6
Adapted from AllRecipes.com

Preparation

Step 1

1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl, set aside. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl. Spread a little of the soup mixture on the bottom of an 11x8" pan.

2. Warm tortillas in the microwave. Spread a bit more of sour cream down the center. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11x8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

3. Bake at 350F. for 40 mins or until the enchiladas are hot and bubbling. Top with the tomato and onion.