Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken & cheese enchiladas. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Chicken & cheese enchiladas is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Chicken & cheese enchiladas is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have chicken & cheese enchiladas using 9 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Chicken & cheese enchiladas:
- Get 1 can cream of chicken soup, condensed
- Make ready 1/2 cup sour cream
- Get 1 cup Pace picante sauce
- Prepare 2 tsp chili powder
- Make ready 2 cup cooked chicken, chopped or shredded
- Take 1/2 cup shredded monterey jack cheese
- Take 6 6 in flour tortillas, warmed
- Make ready 1 small tomato, chopped
- Make ready 1 green onion, chopped
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Steps to make Chicken & cheese enchiladas:
- Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup soup mixture, chicken and cheese in a large bowl. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
- Optional: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired. Also optional: 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
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