Chicken and Cheese Enchilada Recipe
How to Make Chicken and Cheese Enchilada Recipe
You don’t have to go out to a Mexican or a Tex Mex restaurant to have a good Enchilada. It’s easy to make this chicken and cheese enchilada recipe right at home. Like many other Tex-Mex foods, it goes well with chips and salsa.
Thought for Today: “Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” – – Doug Larson
Chicken and Cheese Enchilada Ingredients
1 can cream of chicken soup
1/2 cup sour cream
1 cup Picante sauce
2 teaspoons chili powder
2 cups chicken, chopped
1/2 cup Monterey Jack cheese, shredded
6 – 6″ flour tortillas
1 small tomato, diced
1 green onion, sliced
How to Make Chicken and Cheese Enchilada Directions
Preheat oven to 350° F.
In a mixing bowl, stir soup, sour cream, and chili powder.
In a separate mixing bowl, stir 1 cup mixture with chicken and grated Monterey Jack cheese.
Divide the mixture into the six tortillas.
Roll tortillas up and place in a baking dish, seam side up.
Pour the remaining Picante sauce mixture over the tortillas.
The cover baking dish and bake in the oven for 35 – 40 minutes, or until the enchiladas are hot and bubbly.
Top with diced tomatoes and sliced green onions.
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