Chicken and Cheese Enchiladas

Chicken and Cheese Enchiladas

ChefMom
  • Prep: 10 min
  • Cook Time: 40 min
  • Total: 50 min
  • Serving: 6

Now there's no excuse for not making homemade enchiladas. This super quick recipe for chicken and cheese enchiladas is prepared in under 10 minutes!

Tip: This recipe calls for cooked chicken. Keep cooked, shredded or cubed chicken in your freezer. Just thaw and your ready to use.

Variation: Try adding 1/2 cup black beans to chicken mix.

Ingredients

  • 1 can cream of chicken soup
  • 1/2 cup sour cream
  • 1 cup picante sauce
  • 2 teaspoons chili powder
  • 2 cups cooked chicken, shredded or chopped
  • 1/2 cup Monterey Jack cheese
  • 6 flour 6 inch tortillas, warm
  • 1 small tomato, chopped
  • 1 green onion, sliced

Directions

  1. Prepare ingredients by chopping the tomato, thinly slicing the onion, and shredding or chopping the cooked chicken.
  2. In a medium bowl, combine soup, sour cream, picante sauce, and chili powder.
  3. Spoon 1 cup of soup mixture into a large bowl and mix with chicken and cheese.
  4. Warm the tortillas for 20 seconds in a microwave wrapped in a wet paper towel.
  5. Divide the chicken mixture into the tortillas, roll, and place seam up in an 11x8 shallow baking dish.
  6. Pour remaining sauce over the tortillas.
  7. Bake, covered, at 350 degrees Fahrenheit for about 40 minutes.
  8. Sprinkle with tomato and onion before serving.
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