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| Prep Time Cook Time |
Servings 10 | Difficulty Intermediate |
Ingredients
- 1 cup Onion, Diced
- 2 cups Chicken, Cooked And Diced
- 1 can (10 Oz. Can) Ro*tel Tomatoes
- 2 Tablespoons Butter
- 1 can (10.75 Oz. Can) Cream Of Chicken Soup
- 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
- 1 teaspoon Chili Powder
- ¾ teaspoons Salt
- 1 cup Sour Cream
- 2-½ cups Shredded Monterey Jack Cheese
- 1 package (10 Count) 6-inch Flour Tortillas
Preparation Instructions
Combine onion with chicken and Ro*tel tomatoes in a bowl, set aside.
In a medium sauce pan, mix together butter, cans of soups, chili powder, salt and approximately 1/2 cup water. Cook until well heated and sauce is smooth. Add sour cream and 1/2 cup cheese.
Stir 1/2 cup of sauce into the chicken mixture.
On each tortilla, place 1-2 teaspoon of sauce and 1/2 cup of chicken mixture.
Roll up the tortilla and place seam side down in a large baking dish.
Once all enchiladas are made and placed in the baking dish, pour remaining sauce over and sprinkle with remaining cheese.
Bake at 350 degrees for 25-30 minutes or until cheese is bubbling.
