Easy Chicken & Cheese Enchiladas 8 Recipe

  • 1 can cream of chicken soup (10 1/4 ounce can)
  • 1/2 cup sour cream
  • 1 cup picante sauce OR 1 can Rotel tomatoes
  • 2 teaspoons chili powder
  • 2 cups chopped, cooked chicken
  • 1 cup shredded Monterrey Jack or Cheddar Cheese
  • 6 flour or corn tortillas
  • 1 tomato, chopped (small)
  • 1 green onion, sliced
Stir the soup, sour cream, picante or Rotel and chili powder in a medium bowl. Stir in one cup of mixture, chicken and cheese in a large bowl. Divide the chicken mixture among the tortillas. Roll up and place seamside up in an 11x18 shallow baking dish. Pour the remaining picante sauce/Rotel mixture over the filled tortillas. Cover with foil. (May add more cheese if you wish.) Bake at 350° for about 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.
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