Mexican is on the menu tonight, and it just doesn’t get any easier or tastier!
How To Make Easy Chicken and Cheese Enchiladas
Ingredients
- 1 can cream of chicken soup 10 3/4-oz.
- 1/2 cup sour cream
- 1 cup Picante sauce
- 2 tsp chili powder
- 2 cup cooked chicken, chopped
- 1/2 cup Monterey Jack cheese, shredded
- 6 6-inch flour tortillas, warmed
- 1 small tomato, (about 1/2 C.), chopped
- 1 green onion, (about 2 Tbs.), sliced
Instructions
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Stir the soup, sour cream, Picante sauce and chili powder in a medium bowl.
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Stir 1 cup Picante sauce mixture, chicken and cheese in a large bowl.
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Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11x8-inch shallow baking dish.
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Pour the remaining Picante sauce mixture over the filled tortillas.
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Cover the baking dish. Bake at 350 degrees for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
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Optional: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas.
Nutrition
- Sugar: 4g
- :
- Calcium: 152mg
- Calories: 304kcal
- Carbohydrates: 24g
- Cholesterol: 57mg
- Fat: 15g
- Fiber: 2g
- Iron: 3mg
- Potassium: 378mg
- Protein: 19g
- Saturated Fat: 6g
- Sodium: 985mg
- Vitamin A: 884IU
- Vitamin C: 3mg
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