Creamy Chicken Enchiladas
Creamy Chicken Enchiladas Preparation
MIX soup, sour cream, picante sauce and chili powder.
MIX 1 cup picante sauce mixture, chicken and cheese.
SPREAD about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
BAKE at 350F for 40 minute or until hot. Top with tomato and onion.
TIP: For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs, cubed, 5 minute or until chicken is done. Drain and chop chicken.
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