Ingredients50 m servings 374 cals
- Stir 3/4 cup picante sauce, sour cream and chili powder in a medium bowl.
- Stir the picante sauce mixture, 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 up in a lightly greased 11x8-inch shallow baking dish. Pour the remaining picante sauce over the filled tortillas. Cover the baking dish.
- Bake at 350 degrees F for 40 minutes or until the enchiladas are hot and bubbling. Top with the onion.
Per Serving: 374 calories; 17.1 g fat; 34 g carbohydrates; 19.1 g protein; 53 mg cholesterol; 1036 mg sodium. Full nutrition
ReviewsRead all reviews 14
i made this because we don't like corn tortillas and this uses flour tortillas. i used rotel tomatoes because did not have picante. i shredded my chicken instead of cubing. the flour tortillas g...
These are great for left over chicken. I add hot salsa and chipotle peppers because we love spicy food.
We loved this recipe! I changed it a bit by using Taco Seasoning (instead of the chili powder) and Taco Cheese and it was really great!!! Use half mild picante for the kids and medium to hot f...
I adapted this recipe slightly to suit what I had available and found it truly tasty with a tossed salad. I added boneless skinless chicken tenders (about 1.7 lbs) and 2 cans of Rotels tomatoes ...
Awesome and so easy. Boil chicken in 2-1/2 cups water with salt and pepper, to make broth. Then pair this dish with Spanish Rice made with the broth. (Using the broth instead of water, cook vegg...
I followed this recipe exactly and it turned out great! Everyone loved it and I will definitely be making it again. I used a rotisserie chicken that I shredded by hand, which made it even easi...
We made this for dinner tonight and it turned out so good! Our friends that were over enjoyed it as well.