Sunday, November 16, 2008

Chicken Enchilada recipe

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


Life's a Beach! said...

Thanks Ann! This is going to be on the menu some night this week! :)

Anonymous said...

Sounds good. I wonder if it freezes well? That's a pretty big dish for one person to eat before it would have to be tossed in the garbage.

Jamqueen said...

Thanks, becky. I've made them once a week since I found the recipe.
Jackie--everything that's in it freezes except maybe the sour cream--I think I would try it & see

Isla Deb said...

Thanks, Ann...I'm thinking it would be good with leftover turkey as well since that's coming up!

Islaholic Trixie said...

I just printed your recipe and am going to try it later this week!! I sure miss a good Enchilada!! Had some of the best at the little outside restaurant at the Cancun airport, thanks to NWA Food Voucher and my second flight delay.

Vee said...

Sounds yummy, Ann. Thanks for the recipe. I agree with Deb that it makes a good dish for leftover turkey.

JoAnne in CT said...

Sounds yummy - I'll have to try it!