Author Notes: Easy, healthy enchilada recipe —Food Karoshi
Can Condensed Cream of Soup
cups Sour Cream
cups Picante Salsa
teaspoon Chili Powder
cups Cooked Chicken Chopped
cup Shredded Monterey Jack
ounces Chopped Tomato and Green Onion
- Heat the oven to 350°F. Press the tortillas into the bottoms and up the sides of 12 (2 1/2-inch) muffin-pan cups.
- Stir the soup, sour cream, picante sauce, chili powder, chicken and cheese in a medium bowl. Divide the chicken mixture among the tortilla cups.
- Bake for 20 minutes or until the chicken mixture is hot and bubbling. Sprinkle with additional cheese, if desired. Let the enchilada cups cool in the pan on a wire rack for 5 minutes. Top with the tomato and green onion before serving, if desired.