Hi, I am Jane. Today, we’re going to prepare chicken & cheese enchiladas recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chicken & cheese enchiladas Recipe
Chicken & cheese enchiladas is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Chicken & cheese enchiladas is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have chicken & cheese enchiladas using 9 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Chicken & cheese enchiladas:
- Take 1 can cream of chicken soup, condensed
- Make ready 1/2 cup sour cream
- Get 1 cup Pace picante sauce
- Get 2 tsp chili powder
- Get 2 cup cooked chicken, chopped or shredded
- Take 1/2 cup shredded monterey jack cheese
- Get 6 6 in flour tortillas, warmed
- Make ready 1 small tomato, chopped
- Make ready 1 green onion, chopped
Steps 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 sausage 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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