Campbell's Kitchen Creamy Chicken Enchiladas |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A creamy filling of chicken, sour cream, and cheese gets an added 'kick' stirred into it with Pace® Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier or any more delicious. Ingredients:
1 (10.75 ounce) can campbell's® condensed cream of chicken soup or campbell's® condensed 98% fat free cream of chicken soup |
1 (8 ounce) container sour cream |
1 cup pace® picante sauce |
2 teaspoons chili powder |
2 cups chopped cooked chicken |
1 cup shredded monterey jack cheese |
10 mission® fajita size flour tortillas, warmed |
1 medium tomato, chopped |
1 green onion, sliced |
Directions:
1. Mix soup, sour cream, picante sauce and chili powder.
2. Mix 1 cup picante sauce mixture, chicken and cheese.
3. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
4. Bake at 350 degrees F for 40 minutes or until hot. Top with tomato and onion.
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