Creamy Chicken Enchiladas

Serving 6 people

60 min


  • avocado 1 avocado, mashed & mixed w/ a little sour cream & picante sauce (quick guacamole)
  • chili powder 2 teaspoons chili powder
  • cooked chicken 2 cups chopped cooked chicken
  • flour tortillas 10 (6-inch) flour tortillas
  • green onions 3 green onions, sliced
  • healthy request cream of chicken soup 1 (10 3/4-ounce) can Healthy Request Cream of Chicken soup
  • monterey jack cheese 2 cups shredded Monterey Jack cheese
  • picante sauce 1 cup Pace picante sauce
  • sour cream 8 ounces light sour cream
  • tomato 1 large tomato, chopped
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How to make it

  1. Preheat oven to 350 degrees F. Spray 9x13 pan with cooking spray.
  2. Stir together soup, sour cream, picante sauce and chili powder in a medium bowl.
  3. In a large bowl, stir 1 cup of the sauce mixture with the chicken & 1 cup of the cheese.
  4. Spread about 1/4 cup of the chicken mixture down the center of each tortilla.
  5. Roll up and place seam-side-down in prepared dish. Scoop remaining sauce over the filled tortillas. Sprinkle with remaining cheese. Spray a piece of foil with cooking spray.
  6. Place sprayed-side-down on enchiladas and cover tightly.
  7. Bake for 40 minutes or until enchiladas are hot and bubbling. Top individual servings with tomato and onion.
  8. Add a dollop of guacamole, if desired.