Picante Chicken Enchiladas

Picante Chicken Enchiladas

13 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Recipe by  Campbell's Kitchen

“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. ”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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 (13)

Rate This Recipe
PEARLIE5
6

PEARLIE5

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 got a bit soggy but i did change the picante to rotel. if i use rotel again i may cut the amount. these were quick, easy, satisfying and tasty. thanks for posting!

Kate Merriam
5

Kate Merriam

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

Vicster
5

Vicster

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 for the adults.

More Reviews

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 374 cal
  • 19%
  • Fat
  • 17.1 g
  • 26%
  • Carbs
  • 34 g
  • 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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