Chicken and Cheese Enchiladas | Sharon Raasch – Imperial, Neb.
10 3/4-oz. can condensed cream of chicken soup.
1 c. sour cream
1 c. picante sauce
2 tsp. chili powder
2 c. cooked chicken, chopped
1/2 c. shredded Monterey-Jack cheese
6 flour tortillas, warmed
1 small tomato, chopped
1 green onion, sliced
Preheat oven to 350 degrees.
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 c. picante sauce mixture, chicken and cheese in a large bowl.
Divide chicken mixutre among tortillas.
Roll up the tortillas and place seam side up in a 2-quart shallow baking dish.
Pour remaining picante sauce mixture over filled tortillas; cover.
Bake for 40 minutes, or until enchiladas are hot and bubbling.
Support Local Journalism
Readers like you make the Fence Post’s work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.
Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.
Each donation will be used exclusively for the development and creation of increased news coverage.
Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.
