Easy Chicken Enchiladas
- Preheat the oven to 375°F. Spread 1/4 cup salsa in the bottom of an 11x8x2-inch baking dish.
- Stir together 3/4 cup salsa, sour cream, chili powder, 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 down in the baking dish. Pour the remaining salsa over the filled tortillas.
- Bake for 20 minutes or until the enchiladas are hot and bubbling. Top with the onion.
Recipe Made With
PACE® Chunky Mild Salsa
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