Ingredients

• 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)

Instructions

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.