Hi, I am Kate. Today, I will show you a way to make chicken & cheese enchiladas recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This will be really 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 meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Chicken & cheese enchiladas is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook chicken & cheese enchiladas using 9 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Chicken & cheese enchiladas:
- Get 1 can cream of chicken soup, condensed
- Get 1/2 cup sour cream
- Get 1 cup Pace picante sauce
- Make ready 2 tsp chili powder
- Take 2 cup cooked chicken, chopped or shredded
- Get 1/2 cup shredded monterey jack cheese
- Get 6 6 in flour tortillas, warmed
- Prepare 1 small tomato, chopped
- Get 1 green onion, chopped
Instructions 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 hot 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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