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Receta Chicken and Cheese Enchiladas
by Larry Schneider

Chicken and Cheese Enchiladas
Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Mexico Mexican
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • 1 can (103/4 oz) Campbell's Condensed Cream of Chiocken Soup
  • 1/2 cup sour cream
  • 1 cup of Pace Picante Sauce
  • 2 tsp of Chili Powder
  • 2 cups of chopped cooked chicken
  • 1/2 cup shredded Monterey Jack cheese
  • 6 flour tortillas (6"), warmed
  • 1 small tomato, chopped
  • 1 green onion, sliced

Direcciones

  1. Heat oven to 350 F. Stir soup, sour cream, picante sauce and chili powder in medium bowl.
  2. Stir 1 cup of soup mixture, chicken, and cheese in a large bowl.
  3. Divide chicken mixture among tortillas. Roll up tortillas and place seam-side down in a 11 x 7 x 2" baking dish. Pour remaining soup mixture over filled tortillas. Cover baking dish.
  4. Bake 40 minutes or until enchiladas are hot and bubbling.
  5. Top with tomato and onion.