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| Ingredients: | |||||
| 1 10 3/4 oz can | Condensed Crm of Chicken Soup | ||||
| 1/2 cup | sour cream | ||||
| 1 cup | Picante sauce | ||||
| 2 tsp | chili powder | ||||
| 2 cups | chopped cooked chicken | ||||
| 1/2 cup | shredded monterey jack cheese | ||||
| 6 6" | flour tortillas, warmed | ||||
| 1 | small tomato, chopped | ||||
| 1 | green onion, sliced | ||||
| Directions: | |||||
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Stir the soup, sour cream, picante sauce 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 them seamside up in 11x8" shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish. Bake at 350 for 40 min or until the enchiladas are hot and bubbling. Top with the tomato and onion. Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas. |
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