Picante Chicken Enchiladas - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Who wouldn't love these enchiladas? They've got chicken, cheese, and picante sauce, all wrapped up in a tortilla and baked until the cheese is melted and the filling is hot.
Ingredients
- 1 jar Pace® Picante Sauce
- 1/2 c. sour cream
- 2 tsp. chili powder
- 2 c. cubed cooked chicken
- 1/2 c. shredded Monterey Jack cheese
- 6 flour tortillas
- 1 green onion
Instructions
- 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 11 x 8-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.
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