Praise 1300am “Food For The Soul” Recipe

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    Who wouldn’t love these enchiladas? They’ve got chicken, cheese and picante sauce, all wrapped up in a tortilla and baked until the cheese is melted and the filling is hot…yum!

    1 jar (16 ounces) Pace® Picante Sauce
    1/2 cup sour cream
    2 teaspoon chili powder
    2 cup cubed cooked chicken
    1/2 cup shredded Monterey Jack cheese (about 2 ounces)
    6 flour tortilla (8-inch) , warmed
    1 green onion , thinly sliced (about 2 tablespoons)

    Stir 3/4 cup picante sauce, sour cream and chili powder in a medium bowl.
    Stir the picante sauce mixture, chicken and cheese in a large bowl.
    Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll up the tortillas and place seam-side up in a lightly greased 11 x 8-inch shallow baking dish. Pour the remaining picante sauce over the filled tortillas. Cover the baking dish.
    Bake at 350°F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the onion.
    Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

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