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READY IN 50 mins

Picante Chicken Enchiladas

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Read Reviews (13)

"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. " — Campbell's Kitchen

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Original recipe makes 6 servings Change Servings

1 (16 ounce) jar Pace® Picante Sauce
1/2 cup sour cream
2 teaspoons chili powder
2 cups cubed, cooked chicken

1/2 cup shredded Monterey Jack cheese
6 (8 inch) flour tortillas, warmed
1 green onion, thinly sliced

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Directions

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 11x8-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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PREP 10 mins
COOK 40 mins
READY IN 50 mins

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Reviews More Reviews

Oct 19, 2010

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

—Kate Merriam

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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!

—PEARLIE5

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17 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.

—Vicster

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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!

—IRISHSTJEAN

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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.)

—Grace

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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.

—jstnhawkins

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Mar 23, 2010

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

—Melinda

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Jan 09, 2012

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

—KCamp

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Nutrition

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.

Nutritional Information

Picante Chicken Enchiladas

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 374
Calories from Fat: 154

% Daily Value *
Total Fat 17.1g 26 %
Saturated Fat 7g 35 %
Cholesterol 53mg 18 %
Sodium 1036mg 41 %
** Potassium 220mg 6 %
Total Carbohydrates 34g 11 %
Dietary Fiber 4.4g 18 %
Protein 19.1g 38 %
Sugars 6g
** Vitamin A 11 %
** Vitamin C 2 %
** Calcium 22 %
** Iron 26 %
** Thiamin 32 %
** Niacin 64 %
** Vitamin B6 11 %
** Magnesium 10 %
** Folate 36 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.