Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chicken and cheese enchiladas. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Chicken and Cheese Enchiladas is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Chicken and Cheese Enchiladas is something which I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can have chicken and cheese enchiladas using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chicken and Cheese Enchiladas:
- Take 1 can condensed cream of chicken soup
- Prepare 1⁄2 cup lite sour cream
- Prepare 1 cup pace picante sauce
- Make ready 2 tsp chili powder
- Take 2 cup chopped cooked chicken
- Get 1⁄2 cup shredded monterey jack cheese
- Make ready 6 each 6 inch flour tortilas
- Take 1 small tomato chopped
- Get 1 each green onion sliced
Bake until the cheese is golden and bubbling. Lay the flour tortillas on the work surface and divide the chicken mixture between them. Roll the flour tortillas around the filling into cigars and arrange neatly and snuggly in an ovenproof dish. Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and a generous pinch of shredded cheese.
Instructions to make Chicken and Cheese Enchiladas:
- preheat oven 350
- Stir soup, sour cream,picante, and chili powder in medium bowl.
- Stir 1 cup of soup mixture with chicken and cheese in large bowl.
- Divide chicken mixture among tortillas. Roll up tortillas and place seam side down in 11 by 7 baking dish. Pour remaining soup mixture over tortillas. cover baking dish with lid or aluminum foil.
- Bake 40 minutes or until tortillas are hot and bubbly. Top with tomato and onion.
Roll the flour tortillas around the filling into cigars and arrange neatly and snuggly in an ovenproof dish. Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and a generous pinch of shredded cheese. Roll them tightly to close and place in a large baking dish seam side down. Pour the remaining enchilada sauce over the tortillas and then top them with the remaining cheese. To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal.
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