What You Need: 2 large chicken breasts diced and cooked,
1 cup shredded Mexican Blend Cheese,
1 cup picante sauce,
1/2 cup sour cream
1 can cream of chicken soup
10 flour tortillas
1 small tomato, chopped
1 green onion, chopped
What To Do: Preheat oven to 350 degrees. Combine the sour cream, cream of chicken soup, and picante sauce. Divide the mixture, combining 1 cup with the chicken and most of the cheese, saving some to sprinkle on top. Warm a tortilla, and fill with chicken mixture. Roll and place flap-down in a baking dish. Do the same for the remaining tortillas. (Don't be shy, let those enchiladas get cozy!) Pour the remaining Soup/Picante mix on top of all the enchiladas. Cover and bake for 35 minutes- sprinkle remaining cheese and onions. return to oven for 5-10 more minutes until dish is bubbling and cheese has melted. Top with tomatoes and serve.
