Easy Chicken and Cheese Enchiladas
Ingredients
- cream of chicken soup
- 1/2 cup sour cream
- 1 cup Pace Picante Sauce
- 2 teaspoons chili powder
- 2 cups chicken
- 1/2 cup Monterey Jack cheese
- chicken
- flour tortillas
- 1 small tomato
- 1 green onion
Directions
Heat the oven to 350°F. Stir the cream of chicken soup, sour cream (1/2 cup), Pace Picante Sauce (1 cup) and chili powder (2 teaspoons) in a medium bowl.
Stir soup mixture, chicken (2 cups) and Monterey Jack cheese (1/2 cup) in a large bowl.
Divide the chicken mixture among the flour tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch 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 (1 small) and green onion (1).