Thursday, March 3, 2011

Picante Chicken Enchiladas

This is one of those "tried and true" recipes I've been using for years and I just love it. It always turns out great and it's one of those casserole-style dishes that is easy to make and also super delicious! I recently tripled the recipe and made it for a family birthday dinner, served it with chips and salsa, mexican rice and refried beans. It was a hit!

Picante Chicken Enchiladas


  • 1 jar (16 oz.) salsa
  • 1/2 cup sour cream
  • 2 tsp. chili powder
  • 2 cups cooked cubed chicken
  • 1/2 cup monterey jack cheese
  • 6 flour tortillas (8-inch), warmed
  • 1 green onion, thinly sliced


  • Stir 3/4 cup salsa, sour cream, and chili powder in a medium bowl.
  • Stir the salsa 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 11 x 8 inch shallow baking dish.
  • Pour the remaining salsa over the filled tortillas. Cover the baking dish with foil.
  • Bake at 350 degrees for 40 minutes or until the enchiladas are hot and bubbling.
  • Top with the onion.

1 comment:

  1. Yum! I love a good enchilada recipe. I'm going to have to try this next week. Thanks for all the yummy recipes.