Creamy Chicken Enchiladas

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For a more creamy type of chicken enchilada try this recipe.

Ingredients

  • 10 Flour Tortilla (8 inches), warmed
  • 1 C. (10 3/4 oz.) Cream of Chicken Soup
  • 1 Container (8 oz.) Sour Cream
  • 1 C. Picante Sauce
  • 2 tsp. Chili Powder
  • 2 C. Chopped Cooked Chicken
  • 1 C. shredded Monterey Jack Cheese
  • 1 medium Tomato chopped
  • 1 green Onion sliced

Directions

Mix soup, sour cream, picante sauce and chili powder. Mix 1 C. picante sauce mixture, chicken and cheese. Spread about 1/4 C. chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover. Bake at 350 degrees for 40 minutes until hot. Top with tomato and onion.

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