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!

Picante Chicken Enchiladas Recipe
Serves 6
Write a review
Print
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 1 jar (16 ounces) Pace® Picante Sauce
  2. 1/2 cup sour cream
  3. 2 teaspoons chili powder
  4. 2 cups cubed cooked boneless, skinless chicken breasts
  5. 1/2 cup Monterey Jack cheese (about 2 ounces)
  6. 6 flour tortillas (6-inch), warmed
  7. 1 green onion, thinly sliced (about 2 tablespoons)
Instructions
  1. Stir 3/4 cup picante sauce, sour cream and chili powder in a medium bowl.
  2. Stir the picante sauce mixture, chicken and cheese in a large bowl.
  3. 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.
  4. Bake at 350°F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the onion.
Adapted from campbellskitchen.com
Adapted from campbellskitchen.com
Mexipes https://mexipes.com/