Picante Chicken Enchiladas Recipe - Allrecipes.com
Picante Chicken Enchiladas Recipe
  • READY IN 50 mins

Picante Chicken Enchiladas

Recipe by  

"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. "

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. Stir 3/4 cup picante sauce, sour cream and chili powder in a medium bowl.
  2. Stir the picante sauce mixture, chicken and cheese in a large bowl.
  3. 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 11x8-inch shallow baking dish. Pour the remaining picante sauce over the filled tortillas. Cover the baking dish.
  4. Bake at 350 degrees F for 40 minutes or until the enchiladas are hot and bubbling. Top with the onion.
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Reviews More Reviews

May 11, 2010

i made this because we don't like corn tortillas and this uses flour tortillas. i used rotel tomatoes because did not have picante. i shredded my chicken instead of cubing. the flour tortillas got a bit soggy but i did change the picante to rotel. if i use rotel again i may cut the amount. these were quick, easy, satisfying and tasty. thanks for posting!

Oct 19, 2010

These are great for left over chicken. I add hot salsa and chipotle peppers because we love spicy food.


18 Ratings

Mar 15, 2010

We loved this recipe! I changed it a bit by using Taco Seasoning (instead of the chili powder) and Taco Cheese and it was really great!!! Use half mild picante for the kids and medium to hot for the adults.

Mar 18, 2010

I adapted this recipe slightly to suit what I had available and found it truly tasty with a tossed salad. I added boneless skinless chicken tenders (about 1.7 lbs) and 2 cans of Rotels tomatoes to my crock pot this morning and cooked all day on low. Followed the recipe exactly from there with great results!

Jan 09, 2012

Awesome and so easy. Boil chicken in 2-1/2 cups water with salt and pepper, to make broth. Then pair this dish with Spanish Rice made with the broth. (Using the broth instead of water, cook veggies for rice recipe. Then also add extra broth to Spanish Rice recipe and steam covered in oven while Picante Chicken Enchiladas bake.)

Apr 06, 2010

I followed this recipe exactly and it turned out great! Everyone loved it and I will definitely be making it again. I used a rotisserie chicken that I shredded by hand, which made it even easier. I served it with Mexican rice and a salad and it made a great meal.

Mar 23, 2010

We made this for dinner tonight and it turned out so good! Our friends that were over enjoyed it as well.

Jan 09, 2012

Best homemade Mexican dish. My husband and son love this one!!!!!


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  • Calories
  • 374 kcal
  • 19%
  • Carbohydrates
  • 34 g
  • 11%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 17.1 g
  • 26%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 19.1 g
  • 38%
  • Sodium
  • 1036 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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