PICANTE CHICKEN ENCHILADAS

Picante Chicken Enchiladas image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 7

1 jar (16 ounces) 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 flour tortillas (8-inch), warmed
1 green onion, thinly sliced (about 2 tablespoons)

Steps:

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 about1/3 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.