Picante Chicken Enchiladas

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  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 6 servings
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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)


  1. Stir 3/4 cup picante sauce, sour cream and chili powder in a medium bowl.
  2. Stir the picante sauce mixture, chicken and cheese in a large bowl.
  3. 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.
  4. Bake at 350 degrees F for 40 minutes or until the enchiladas are hot and bubbling. Top with the onion.