Who wouldn't love these easy to make enchiladas? They've got chicken, cheese and salsa, all wrapped up in tortillas and baked until the cheese is melted and the filling is hot...yum!
cost per recipe: $5.86
The price is determined by the national average.
jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium
cup sour cream
teaspoons chili powder
cups cubed cooked boneless, skinless chicken breast
cup Monterey Jack cheese
flour tortilla (6-inch), warmed
green onion, thinly sliced (about 2 tablespoons)
Set the oven to 375°F. Spread 1/4 cup salsa in the bottom of an 11x8x2-inch baking dish.
Stir 3/4 cup salsa, sour cream, chili powder, 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 down in the baking dish. Pour the remaining salsa over the filled tortillas.
Bake for 20 minutes or until the enchiladas are hot and bubbling. Top with the onion.