1 can cream of chicken soup
1/2 cup sour cream
1 cup Pace Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced
-Stir the soup, sour cream, picante sauce and chili powder ina medium bowl.
-Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
-Divide chicken mixture among tortillas. Rollup the tortillas and place seamside down in a 2-qt. shallow baking dish. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish with foil.
-Bake at 350 degrees for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.
This is a very easy way to make enchiladas! It can be healthy, too, if you make some minor changes. Use 98% fat free cream of chicken soup, lite sour cream and 96% fat free flour tortillas and it would cut down on a lot of calories.
Makes 6 servings.