MMMMM. Anything with cream of anything soup in it is amazing, including this recipe!
What you need:
1 (10.75 ounce) can cream of chicken soup
1 (8 ounce) container sour cream
1 cup Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken (sometimes I do 1 pound of chicken breasts, sometimes I do 1 pound of ground chicken)
1 cup shredded Monterey Jack cheese
10 Fajita Size Flour Tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced
What you need to do:
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-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover. Bake at 350 degrees F for 40 minutes or until hot. Top with tomato and onion.
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