Creamy chicken enchiladas
it makes with good combination
Recipe by Mariya chauhan of Modasa, IN
Enjoy this tasty dish with tortilla picante sauce, sour cream, and chicken as its main ingredients.
Ingredients
non vegetarian
4 servings
- 8 inch 10 Flour Tortilla (warmed)
- 1 cup Picante Sauce
- 2 tsp Chili Powder
- 8 oz Sour Cream
- 1 medium Tomato (chopped)
- 2 cup Chicken (chopped and cooked)
- 1 cup Monterey Jack Cheese (shredded)
- 1 cup (10 3/4 oz) Cream of Chicken Soup
- 1 green Onion (sliced)
Directions
- Combine soup, sour cream, picante sauce and chili powder.
- Mix 1 cup picante sauce mixture, cheese and chicken.
- Spread 1/4-cup chicken mixture down center of each tortilla.
- Roll it up and place it in a baking dish with seam-side down.
- Spread remaining picante sauce mixture over enchiladas.
- Cover it.
- Bake it at 350 degrees F for 40 minutes.
- Top it with onion and tomato