 Summary
This is one of Stu's favorite dishes. This is simple and easy to make. Your family will gobble it up. Enjoy.
Cookware used in Recipe
 9X13 Bake and Roast Pan View
Prep Time
20 Minutes
Servings
4 - 6
Ingredients: 1 can cream of chicken soup(condensed) 1 cup of picante sauce ½ cup water ½ cup sour cream 1 tsp. chili powder 3 cups shredded cooked chicken breast 6 tortillas, warmed ¼ cup shredded Colby Jack Cheese Cooking Spray 1 (10oz) can Rotel Original or diced tomatoes and green chilies Directions: Heat the oven to 350°F. Stir the soup, picante sauce, water, sour cream, cheese, and chili powder in a large bowl. Reserve 1 cup soup mixture. Add the chicken to the remaining soup mixture and stir to coat. Spoon ½ cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling. Coat the baking dish with cooking spray. Place the filled tortillas seam-side down onto the 13x9 inch Roasting/Baking Pan. Spoon the reserved soup mixture over the filled tortillas. Sprinkle with the cheese, if desired. Cover if necessary. Bake for 30 minutes or until the enchiladas are hot and bubbling. Garnish with Pico de Gallo. Serve with rice and beans, if desired. |
