10 flour tortilla, 8 inches, warmed
10 ¾ oz. cream of chicken soup
8 oz. sour cream
1 cup picante sauce
2 tsp. chili powder
2 cup chicken, chopped ,cooked
1 cup Monterey Jack Cheese, shredded
1 medium tomato , chopped
1 green onion, sliced
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 350 degrees for 40 minutes until hot.
Top with tomato and onion.
Sugar: 4g
:
Calcium: 159mg
Calories: 240kcal
Carbohydrates: 21g
Cholesterol: 32mg
Fat: 14g
Fiber: 2g
Iron: 2mg
Potassium: 245mg
Protein: 9g
Saturated Fat: 6g
Sodium: 706mg
Vitamin A: 830IU
Vitamin C: 3mg
