Creamy Chicken Enchiladas


Serving 6 people


60 min



Ingredients

  • 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
Add to Shoping List
Order Ingredients Now

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.