Picante Chicken Enchiladas

By ghinman

Ingredients

• 1 jar, 16 oz. Pace Picante Sauce
• 1/2 cup sour cream
• 2 tsp. chili powder
• 2 cups cubed cooked chicken
• 1/2 cup shredded Monterey Jack Cheese
• 6 flour tortillas, 8 in., warmed
• 1 green onion, thinly sliced (2 tbs.)

Preparation

Step 1

Stir 3/4 cup picante sauce, sour cream and chili powder in a medium bowl. Stir the picante 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 11X8 inch. shallow baking dish. Pour the remaining picante sauce over the filled tortillas. Cover the baking dish.
Bake at 350 degrees for 40 min. or until the enchiladas are hot and bubbling. Top with the onion.