Picante Chicken Enchiladas

Picante Chicken Enchiladas

14

"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. "

Ingredients

50 m {{adjustedServings}} servings 374 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1036 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

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  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 11x8-inch shallow baking dish. Pour the remaining picante sauce over the filled tortillas. Cover the baking dish.
  4. Bake at 350 degrees F for 40 minutes or until the enchiladas are hot and bubbling. Top with the onion.
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Reviews

14
  1. 18 Ratings

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i made this because we don't like corn tortillas and this uses flour tortillas. i used rotel tomatoes because did not have picante. i shredded my chicken instead of cubing. the flour tortillas g...

These are great for left over chicken. I add hot salsa and chipotle peppers because we love spicy food.

We loved this recipe! I changed it a bit by using Taco Seasoning (instead of the chili powder) and Taco Cheese and it was really great!!! Use half mild picante for the kids and medium to hot f...