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chicken and cheese enchiladas

(1 rating)
Zaafirah013 avatar
Recipe by
Peggy J Shabazz
@Zaafirah013
Los Angeles, CA

Easy as 1-2-3 recipe that I enjoy making for my family!

(1 rating)
yield 6 serving(s)
prep time 10 Min
cook time 40 Min
method Bake

Ingredients For chicken and cheese enchiladas

  • 1 can
    (10 3/4 oz) condensed cream of chicken soup
  • 1 c
    sour cream
  • 1 1/2 c
    pace picante sauce or salsa of your choice
  • 2 tsp
    chilli powder
  • 2 c
    chopped cooked chicken
  • 1/2 c
    cooked rice
  • 1 c
    shredded monterey jack cheese
  • 6
    (6") flour totillas, warmed
  • 1 sm
    tomato, chopped
  • 1
    green onion, sliced

How To Make chicken and cheese enchiladas

  • 1
    Stir soup, sour cream, picante sauce and chilli powder in medium bowl.
  • 2
    Stir 1 cup soup mixture, chicken, cooked rice and cheese in large bowl.
  • 3
    Divide chicken and rice mixture among tortillas. Roll up tortillas and place seam-side up in 13"x 9" shallow baking dish. Pour remaining soup mixture over filled tortillas. Cover baking dish.
  • 4
    Bake at 350 F. or until enchiladas are hot and bubbling. Top with tomato and green onion.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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