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!
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.
My I have to say this is the only recipe I use for enchiladas. They disappear fast as I pull them out of the oven.
fast and easy
My family and I liked the dish, but I will most likely tweak it next time. I expect a bit of heat which I did not get, so next time I'll add a bit of hot sauce to the picante sauce for more of a kick. Also when i left the tortillas seam side up, they would open up, so i prefer seam side down.
I love this recipe. I added a can of pinto beans and brown rice to make the meal more filling. I sprinkle shredded cheese on top during the baking process. I am a busy mom so this website is so helpful.
Very easy to prepare.
My husband and I loved this recipe. I used more picante sauce and raw onion as I didn't have any green onion. Used 1tsp. chili powder. I put extra picante sauce and shredded cheese on top. It took less than the 40 minutes to bake. I would suggest just watching it. It made great leftovers for a quick lunch - one minute in the microwave, and was a great way to use leftover chicken.
Picante Chicken Enchiladas
I love this recipe! We never have any leftovers. I make extra sauce to put on the top and we put a little more chilli powder than that it requires.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.