1 can cream of chicken soup 10 3/4-oz.
1/2 cup sour cream
1 cup Picante sauce
2 tsp chili powder
2 cup cooked chicken, chopped
1/2 cup Monterey Jack cheese, shredded
6 6-inch flour tortillas, warmed
1 small tomato, (about 1/2 C.), chopped
1 green onion, (about 2 Tbs.), sliced
Stir the soup, sour cream, Picante sauce and chili powder in a medium bowl.
Stir 1 cup Picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11x8-inch shallow baking dish.
Pour the remaining Picante sauce mixture over the filled tortillas.
Cover the baking dish. Bake at 350 degrees for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Optional: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas.
Sugar: 4g
:
Calcium: 152mg
Calories: 304kcal
Carbohydrates: 24g
Cholesterol: 57mg
Fat: 15g
Fiber: 2g
Iron: 3mg
Potassium: 378mg
Protein: 19g
Saturated Fat: 6g
Sodium: 985mg
Vitamin A: 884IU
Vitamin C: 3mg
