Okay I am going to try something new. Every Monday, I am going to try to post a yummy tried and true recipe. My family loves this recipe, I sure hope you enjoy. I think I will try to find the BBQ chicken pizza for next week. Of course if you have questions about the recipe, please let me know.
Creamy Chicken Enchiladas
Ingredients:
1 can Cream of Chicken Soup
1 container (8 oz.) sour cream
1 cup picante sauce or salsa
2 tsp. chili powder
2 cups cooked cut up chicken or 1 Lrg can chicken
1 cup shredded Monterey Jack cheese
10 Fajita Size Flour Tortillas, warmed
Directions:
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 and bake at 350°F. for 40 min. or until hot.
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1 comment:
I just made some on Saturday and froze them. They make a great freezer meal!!!
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