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Chicken enchiladas

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Ingredients/Components

sour cream - 1 item
garlic powder - 1/4 tsp
chopped onion - 1 item
chili powder - 1 2
chopped tomatoes - 1 item
can condensed cream of chicken soup - 1 1/2
onion powder - 2 tsp
chopped bell pepper - 1 c
picante sauce
flour tortillas - 12 item
grated Cheddar or Monterey Jack cheese - 1 c
Optional Toppings: shredded lettuce
shredded or finely chopped, cooked chicken
plain yogurt or light sour cream - 1 c

How to make chicken enchiladas:

Optional Toppings: shredded lettuce chopped tomatoes chopped onion sour cream Combine chicken, 1/2 cup picante sauce, soup, yogurt or sour cream, bell pepper and seasonings. Mix well. Spoon about 1/3 cup down center of each tortilla. Roll up and place seam side down in lightly greased 13 x 9-inch baking dish. Spoon remaining picante sauce evenly over enchiladas. Cover dish with foil and bake at 350° for 25 minutes or until hot. Remove foil; sprinkle with cheese. Let stand 5 minutes. Top as desired. Makes 6 servings.

Note: Tortillas roll more easily if warmed in microwave oven before spooning on mixture.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

3.3

Average rating: 3.3, total votes: 7

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