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Chicken & Cheese Enchiladas

Description:
Here is an easy and economical Mexican dish. Chicken & Cheese Enchiladas. Also a great way to use that leftover chicken.


Date Added:	December 31, 2008	Season:	Everyday
Category:	Mexican / Tex-Mex	Prep. Method:	Bake
Calories:	209	Dish Type:	Comfort Foods
Serves:	6	Cuisine:	Mexican
Prep. Time:	15 min

Ingredients:

1 can Condensed Cream of Chicken Soup
1/2 cup sour cream
1 cup Picante Sauce
2 tsp chili powder
1 tsp cumin (optional)
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:

Heat the oven to 350�F. Stir the soup, sour cream, Picante sauce, cumin and chili powder in a medium bowl.
Stir 1 cup Picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam-side up in a 2-quart shallow baking dish. Pour the remaining Picante sauce 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 and onion.
Tip: Add 1/2 cup canned black beans, drained and rinsed to the chicken mixture before filling the tortillas.

Rating: (1)

Added On: December 31, 2008