Easy Chicken & Cheese Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 can (10 3/4 ounces) cream of chicken soup
1/2 cup sour cream
1 cup of Picante Sauce our favorite is Arriba Roasted Red Salsa
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
8 flour tortillas (6 inch)
1 small tomato, chopped (about 1/2 cup)
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Directions: |
Directions:Heat the oven to 350 degrees. Stir the soup, sour cream, salsa and chili 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 seam side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion (unless you are serving Ryan, then leave those off) |
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Number Of
Servings: |
Number Of
Servings:3 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: I have been making these since, March 2010. Easy dinner just add some Rice a Roni Mexican (Ryan's favorite since it doesn't have those dreaded tomatoes) and a can of black beans. Chip lived with us in 2001 and he swore I only made casseroles. He is forgetting about my jello addiction, but I do see a lot of my favorite dinners are casseroles.
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