Picante Chicken Enchiladas13 Reviews
- Prep: 10 min
- Cook: 40 min
- Ready In: 50 min
“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. ” - by Campbell's Kitchen
Original recipe yields 6 servings
- Stir 3/4 cup picante sauce, sour cream and chili powder in a medium bowl.
- Stir the picante sauce mixture, chicken and cheese in a large bowl.
- 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.
- Bake at 350 degrees F for 40 minutes or until the enchiladas are hot and bubbling. Top with the onion.
Amount Per Serving (6 total)
- 374 cal
- 17.1 g
- 34 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"These are great for left over chicken. I add hot salsa and chipotle peppers because we love spicy food...." See more"
"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 b..." See moreit 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!"
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