Picante Chicken Enchiladas

By ghinman

Ingredients

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

Details

Servings 6

Preparation

Step 1

Stir 1/4 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 of 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 about 40 minutes or until the enchiladas are hot and boiling. Top with the onion.