Rating: 4.5 stars 4.4
173 Ratings
  • 5 star values: 106
  • 4 star values: 52
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 7

A creamy filling of chicken, sour cream, and cheese gets an added 'kick' stirred into it with Pace® Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier or any more delicious.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix soup, sour cream, picante sauce and chili powder.

  • Mix 1 cup picante sauce mixture, chicken and cheese.

  • Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.

  • Bake at 350 degrees F for 40 minutes or until hot. Top with tomato and onion.


For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is done. Drain and chop chicken.

Nutrition Facts

490 calories; protein 28.5g; carbohydrates 40g; fat 24.7g; cholesterol 72.5mg; sodium 1400mg. Full Nutrition