Enchiladas

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  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

  1. Stir ¾ cup picante sauce, sour cream and chili powder in a medium bowl.
  2. Stir the picante sauce mixture, chicken and cheese in a large bowl.
  3. Spoon about ⅓ cup chicken mixture down the center of each tortilla.
    1. Roll up the tortillas and place seam-side up in a lightly greased 11 x 8-inch shallow baking dish.
    2. Pour the remaining picante sauce over the filled tortillas.
    3. Cover the baking dish.
  4. Bake at 350°F for 40 minutes or until the enchiladas are hot and bubbling.
  5. Top with the onion.