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Easy Creamy Chicken Enchiladas
Easy Creamy Chicken Enchiladas

Easy Creamy Chicken Enchiladas

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 can (10 ¾ ounce) cream of chicken Soup
1 container (8 ounces) sour cream
1 cup picante sauce
2 teaspoon s chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey jack cheese
10 taco size tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced
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Let's Make It
1
Mix soup, sour cream, picante sauce and chili powder. Mix 1 cup picante sauce mixture, chicken and cheese.
2
Spread about ¼ cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3 quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
3
Bake at 350°F for 40 minutes or until hot. Top with tomato and onion.
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