EASY CHICKEN ENCHILADAS
MAKES 6 SERVINGS.
10 3/4 oz can condensed cream of chicken soup
1/2 cup lowfat sour cream
1 cup Picante sauce
2 tsp chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas, warmed
1 tomato, chopped
1 green onion, sliced
HEAT oven to 350 degrees. Stir first 4 ingredients in a bowl. Stir 1 cup soup mixture, chicken and cheese in a bowl. Divide chicken mixture among tortillas. Roll up tortillas, place seam side down in a baking dish. Pour remaining soup mixture over filled tortillas. Cover baking dish. Bake 40 min. or until enchiladas are hot and bubbling. Top with tomato and green onion, then SERVE...
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