Free Recipes Online for Homemade Cooking

Easy Chicken and Cheese Enchiladas

1 can (10-3/4 ounce) condensed Cream of Chicken soup
1/2 cup sour cream
1 cup Picante sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
6 (6-inch) flour tortillas, warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 Tablespoons)
1/2 cup canned black beans, drained and rinsed (optional)

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup soup mixture, black beans (optional), chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas.
Roll up the tortillas and place them seamside up in 11 x 8-inch shallow baking dish.
Pour the remaining soup mixture over the filled tortillas.
Cover the baking dish.
Bake at 350 degrees for 40 minutes or until the enchiladas are hot and bubbling.
Top with the tomato and onion.