Lunch: Picante Chicken Enchiladas

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.

Ingredients

1 jar Pace® Picante Sauce
1/2 c. sour cream
2 tsp. chili powder
2 c. cubed cooked chicken
1/2 c. shredded Monterey Jack cheese
6 flour tortillas
1 green onion

Instructions

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 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.

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