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Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, chicken & cheese enchiladas. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Chicken & cheese enchiladas is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Chicken & cheese enchiladas is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook chicken & cheese enchiladas using 9 ingredients and 2 steps. Here is how you cook that.
Active ingredients of Chicken & cheese enchiladas:
- Take 1 can cream of chicken soup, condensed
- Take 1/2 cup sour cream
- Take 1 cup Pace picante sauce
- Make ready 2 tsp chili powder
- Make ready 2 cup cooked chicken, chopped or shredded
- Take 1/2 cup shredded monterey jack cheese
- Prepare 6 6 in flour tortillas, warmed
- Get 1 small tomato, chopped
- Take 1 green onion, chopped
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This Is 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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