Donna's Creamy Chicken Enchiladas Recipe #276918
I have no idea where I got this recipe or who Donna is, but this is a simple and tasty enchilada dish. It goes together quickly because you start with a rotisserie chicken.
by lazyme
1 hour | 20 min prep
SERVES 6
- 1 rotisserie-cooked chicken, cooked rotisserie from the store, chopped
- 1 cup picante sauce
- 1 (10 3/4 ounce) can cream of chicken soup
- 8 ounces sour cream
- 2 teaspoons chili powder
- 1 cup monterey jack cheese, shredded
- 12 flour tortillas
- 1 medium tomato, chopped
- 1 green onion, sliced
- Mix picante sauce, soup, sour cream and chili powder.
- Reserve one cup of the sauce mixture.
- Mix the reserved 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-quart shallow baking dish.
- Pour remaining sauce mixture over enchiladas.
- Cover and bake at 350ºF for 40 minutes or until hot.
- Top with additional picante sauce, tomato and onion.
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5 stars