Creamy Chicken Enchiladas
Ingredients
1 can cream of chicken soup
8 oz. sour cream
1 cup picante sauce (if you can’t find it, well blended salsa or taco sauce works too)
2 tsp. chili powder
2 cups of chopped cooked chicken
2 cup (8 oz) shredded cheese (split in half)
12 flour tortillas (8-inch) warmed
1 medium tomato, chopped (1 cup)
1 green onion sliced (about 2 Tbsp.)
Directions
Mix the soup, sour cream, picante sauce and chili powder in a small bowl.
Stir 1 cup of the soup mixture, chicken and 1 cuo cheese into medium bowl.
Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up the tortillas and place thenm seam side down in 13x9 (3 quart) shallow baking dish.
Pour the remaining soup mixture over the filled tortillas. Sprinkle remaining cheese over top. Cover.
Bake at 350°F. for 40 minutes or until hot and bubbly. Top with tomato and green onion.
ENJOY!
Farm Kitchen Note: I made three Burritos size, instead of smaller enchilada size. You can adjust your spice heat to your tastes, ours was a medium heat. with Roja taco sauce.
This reciped was adapted for Woodbridge Dairy Farm from One Pot Meals sheet pan, skillet and dutch oven recipes.