Easy Chicken & Cheese Enchiladas

By sjstewie

Ingredients

• 1 Can (10 3/4 oz) Condensed Cream of Chicken Soup
• 1/2 C Sour Cream
• 1 C Picante Sauce
• 2 Tsp. Chilli Powder
• 2 C Cooked Chicken (chopped)
• 1/2 C Shredded Monterey Jack cheese
• 1 Small Tomato, chopped (1/2 Cup)
• 1 Green onion, sliced (2 Tbsp)
• 6 Flour Tortillas (6"), warmed

Details

Servings 6

Preparation

Step 1

Stir the soup, sour cream, picante sauce and chilli powder in a medium bowl.
Stir 1 cup soup mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in 11x8" shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
Bake at 350*F for 40 minutes or until the enchiladas are hot and bubbling.
Top with tomato and onion.

Tip: Stir 1/2 canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas.