4/5
(1 Votes)
Ingredients
- 1 jar (16 ounces) Pace® Picante Sauce
- 1/2 cup sour cream
- 2 teaspoons chili powder
- 2 cups cubed cooked chicken
- 1/2 cup Monterey Jack cheese (about 2 ounces)
- 6 each flour tortillas, warmed
- 1 each green onion, thinly sliced (about 2 tablespoons)
Preparation
Step 1
Stir 3/4 cup picante sauce, sour cream and chili powder in a medium bowl.
Stir the picante sauce mixture, chicken and cheese in a large bowl.
Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll up the tortillas and place seam-side up in a lightly greased 11 x 8-inch shallow baking dish. Pour the remaining picante sauce 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 the onion.