Stir the soup, sour cream, picante sauce and chili powder in a med
bowl.
Spread half this mixture in bottom of baking pan.
Fill each tortillas with chopped chicken and cottage cheese.
Roll up the tortillas and place seamside up.
Spread remaining picante sauce mixture over the tortillas.
Sprinkle Monterey Jack cheese over the top.
Bake covered at 350 for 40 mins or until enchiladas are hot and
bubbling. Top with tomato and onion.
Serving
Suggestions
Serve with warm tortillas chips
Originally Submitted
8/29/2010
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