12 (6 inch) flour tortillas, warmed
1 (10.75 ounce) Cream of Chicken Soup
1/4 cup sour cream
3/4 cup picante Sauce
1 teaspoon chili powder
3 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
Chopped tomato (optional)
Sliced green onion (optional)
Heat oven to 350 degrees. Press the tortillas into the bottoms and up the sides of 12 (2 1/2-inch) muffin-pan cups.
Stir the soup, sour cream, picante sauce, chili powder, chicken and cheese in a medium bowl. Divide the chicken mixture among the tortilla cups.
Bake for 20 minutes or until the chicken mixture is hot and bubbling. Sprinkle with additional cheese, if desired. Let the enchilada cups cool in the pan on a wire rack for 5 minutes. Top with the tomato and green onion before serving, if desired.
1 (10.75 ounce) Cream of Chicken Soup
1/4 cup sour cream
3/4 cup picante Sauce
1 teaspoon chili powder
3 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
Chopped tomato (optional)
Sliced green onion (optional)
Heat oven to 350 degrees. Press the tortillas into the bottoms and up the sides of 12 (2 1/2-inch) muffin-pan cups.
Stir the soup, sour cream, picante sauce, chili powder, chicken and cheese in a medium bowl. Divide the chicken mixture among the tortilla cups.
Bake for 20 minutes or until the chicken mixture is hot and bubbling. Sprinkle with additional cheese, if desired. Let the enchilada cups cool in the pan on a wire rack for 5 minutes. Top with the tomato and green onion before serving, if desired.
This can also be made as regular enchiladas with a small amount of the mixture and shredded cheese spread on top of the rolled enchiladas.
