Prep time: 15 minutes
Cook time: 40 minutes
Serves 6 (makes 10 enchiladas)
Wendy Guth of Citrus Heights shares this recipe, which uses cream of chicken soup and sour cream for part of the sauce.
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1 can Campbell's condensed cream of chicken soup or 98 percent fat free cream of chicken soup
1 8-ounce container sour cream
1 cup Pace picante sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 Mission fajita-size flour tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced
Mix soup, sour cream, picante sauce and chili powder. Mix 1 cup picante sauce mixture, chicken and cheese.
Spread about ¼ cup chicken mixture down center of each tortilla. Roll up and place seam side down in a 13-by-9-inch baking dish. Pour remaining picante sauce mixture over enchiladas. Cover. Bake at 350 degrees for 40 minutes or until hot. Top with tomato and onion and serve.
Per enchilada: 336 calories; 17 grams protein; 32 grams carbohydrates; 15 grams fat (7 saturated, 6 monounsaturated, 2 polyunsaturated); 46 milligrams cholesterol; 764 milligrams sodium; 0 fiber; 1 gram sugar; 41 percent calories from fat.