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Donna's Creamy Chicken Enchiladas

1 rotisserie-cooked chicken, cooked rotisserie from the store, chopped
1 cup picante sauce
1 (10 3/4 ounce) can cream of chicken soup
8 ounces sour cream
2 teaspoons chili powder
1 cup monterey jack cheese, shredded
12 flour tortillas
1 medium tomatoes, chopped
1 green onion, sliced


Mix picante sauce, soup, sour cream and chili powder. Reserve one cup of the sauce mixture. Mix the reserved 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-quart shallow baking dish. Pour remaining sauce mixture over enchiladas. Cover and bake at 350 degrees F for 40 minutes or until hot. Top with additional picante sauce, tomato and onion.

Source: www.food.com