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Picante Chicken Enchiladas

An image of prepared Picante Chicken Enchiladas made with Pace® Chunky Salsa or Picante Sauce, sour cream, chicken, Monterey Jack, tortillas and green onions.
  • prep time: 10 min
  • total time: 30 min
  • serves: 6 people
  • calories: 0 1 serving

Who wouldn't love these easy to make enchiladas? They've got chicken, cheese and picante, all wrapped up in tortillas and baked until the cheese is melted and the filling is hot...yum!​

Ingredients

  • 1 jar (16 ounces) Pace® Picante Sauce or Salsa, Mild
  • 1/2 cup sour cream
  • 2 teaspoons chili powder
  • 2 cups cubed cooked boneless, skinless chicken breast
  • 1/2 cup Monterey Jack cheese
  • 6 flour tortilla (6-inch), warmed
  • 1 green onion, thinly sliced (about 2 tablespoons)

Instructions

  • Tips

    • Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

  • Step 1

    Set the oven to 375°F.  Spread 1/4 cup picante sauce in the bottom of an 11x8x2-inch baking dish.

  • Step 2

    Stir 3/4 cup picante sauce, sour cream, chili powder, chicken and cheese in a large bowl.

  • Step 3

    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 picante sauce over the filled tortillas.

  • Step 4

    Bake for 20 minutes or until the enchiladas are hot and bubbling. Top with the onion.  

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