Prep: 10 minutes
Bake: 40 minutes
Makes: 6 servings
- 1 can (10 ¾ oz) Condensed Cream of Chicken Soup
- ½ c sour cream
- 1- 16 oz jar Picante Sauce
- 2 tsp chili powder
- 2 c canned chicken (1 large can and 1 small can of chicken)
- ½ c shredded Monterey Jack cheese
- 6 flour tortillas (6”), warmed
- 1 small tomato, chopped (optional)
- 1 green onion, sliced (optional)
- ¼ c shredded Monterey Jack cheese
- 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 mixture among tortillas. Roll up the tortillas and place seam side up in 2-qt shallow baking dish. Pour remaining picante sauce over filled tortillas. Cover baking dish.
- Bake at 350 for 40 minutes or until enchiladas are hot and bubbling. Top with cheese, tomato and onion.
This recipe was a nice little find in a Campbell’s soup ad amid the pages of a Real Simple magazine. As you may have already guessed, based on an earlier post, I opted to not include the tomato and green onion. I also strained the picante sauce, setting the veggies aside and using the sauce alone. Oh and since Monterey Jack cheese is a softer cheese, be sure to pop it in the freezer about 10 minutes before you’re ready to shred it. Slightly freezing it makes the cheese easier to work with!
Of course, Knorr’s Spanish Rice and Chi-Chi’s Sweet Corn Cake make great sides with this dish too! What’s really great is the Sweet Corn Cake and enchiladas cook for the same time and temp! And no worries if you end up with leftovers, everything re-heats well! What more could you ask for?