Easy Cheesy Chicken Enchiladas

By Courtney Patach

Ingredients:

Cream of Chicken Condensed Soup 1 cup Picante Sauce ½ cup Sour Cream 2 tsp Chili Powder 8 oz Pepper Jack Cheese 8 Flour Tortillas 1-1 ½ lbs Chicken Yields 8 enchiladas Pre-heat the oven to 350F.

Directions:

1. Start by cutting up the chicken into bite size pieces or use precooked shredded chicken. While the chicken is cooking or heating depending on the method chosen (cooked diced or previously cooked shredded). Grate your cheese; I use the entire block.  
2. Mix the first 4 ingredients together in a large bowl.

3. Divide salsa mixture and shredded cheese in ½ and set each ½ aside.
4. Mix chicken and ½ of the shredded cheese in with ½ of the salsa mixture.
5. Lay out all eight tortillas and divide chicken/salsa mixture evenly among tortillas.

6. Roll up each enchilada and place in the pan, seam-side up. Making sure to tuck in the corners so the mixture doesn’t ooze out in the cooking process.
7. Cover evenly with the remaining sauce and bake 20-25 minutes or until the top is lightly golden.

8. Top with the remaining cheese and place back in the oven for 5 or so minutes, just enough for the cheese to melt.
9. Enjoy those YUMMY easy cheesy chicken Enchiladas!

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