| Ingredients | |
|---|---|
| 1 jar (16 oz) | pace picante sauce |
| ½ C | sour cream |
| 2 tsp | chili powder |
| 2 C | cubed cooked chicken |
| ½ C | shredded monterey jack cheese (about 2 ounces) |
| 6 | flour tortillas (8-inch), warmed |
| 1 | green onion, thinly sliced (about 2 tablespoons) |
Directions
- Stir ¾ cup picante sauce, sour cream and chili powder in a medium bowl.
- Stir the picante sauce mixture, chicken and cheese in a large bowl.
- Spoon about ⅓ cup chicken mixture down the center of each tortilla.
- Roll up the tortillas and place seam-side up in a lightly greased 11 x 8-inch shallow baking dish.
- Pour the remaining picante sauce over the filled tortillas.
- Cover the baking dish.
- Bake at 350°F for 40 minutes or until the enchiladas are hot and bubbling.
- Top with the onion.