Creamy Chicken Enchiladas
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| 10 | flour tortilla (8"), warmed |
| 1 cup | (10 3/4 oz.) cream of chicken soup |
| 1 | container (8 oz) sour cream |
| 1 cup | picante sauce |
| 2 tsp | chili powder |
| 2 cup | chopped cooked chicken |
| 1 cup | shredded monterey jack cheese |
| 1 medium | tomato chopped |
| 1 | green onion sliced |
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| mix soup, sour cream, picante sauce and chili powder. |
| mix 1 cup picante sauce mixture, chicken and cheese. |
| spread about 1/4 cup chicken mixture down center of each |
| tortilla. roll up and place seam-side down in 3-qt. shallow baking |
| dish. pour remaining picante sauce mixture over enchiladas. cover. |
| bake at 350 degrees f. for 40 min. or until hot. top with tomato |
| and onion. |
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| recipe_usa_gr...@yahoogroups.com |
| contact recipe_usa_group-ow...@yahoogroups.com |
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| (ID: 3526) Mirror: rec.food.recipes: Sun, Feb 20, 2005 |