Easy Chicken and Cheese Enchiladas
Prep-10 mins. Bake- 40 mins. at 350 degrees
Makes 6 servings ( not at my house!)
1 can ( 10 3/4 oz) Condensed cream 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 flour tortillas (6") warmed
1 small tomato, chopped
1 green onion , sliced
1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup of picante sauce mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in an 11 x 8 shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
4. Bake at 350 degrees ( F) for 40 minutes or until enchiladas are hot and bubbling.
Top with tomato & onion