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Chicken Enchiladas
Chef:  Jenell Klausmeyer - Goddard, KS          Category:  Main Dishes

2 1/2 cups shredded cooked chicken
1 1/2 cups picante sauce
1 (10 to 12 oz.) can condensed cream of chicken soup
1 cup sour cream
1 cup chopped bell pepper
2 teaspoons onion powder
1 to 2 teaspoons chili powder
1/4 teaspoon garlic powder
12 flour tortillas
1 cup shredded Cheddar cheese

Directions: Combine chicken, 1/2 cup of picante sauce, soup, sour cream, bell pepper and seasonings, mix well. Spoon 1/3 of a cup down the center of each tortillas, roll up and place seam side down in lightly greased 13 x 9 inch baking dish. Spoon remaining picante sauce evenly over enchiladas. Cover dish with foil and bake at 350°F for 25 minutes. Remove foil, sprinkle with cheese. Let stand 5 minutes. Top as desired and serve with additional picante sauce.