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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I saw this on the Campbells site while looking for another recipe. It looks good and was highly rated, so I'm posting it so I don't loose it. Ingredients:
1 (10 3/4 ounce) can campbell's cream of chicken soup or 1 (10 3/4 ounce) can 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-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
4. BAKE at 350°F for 40 minute or until hot. Top with tomato and onion.
5. TIP: For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs, cubed, 5 minute or until chicken is done. Drain and chop chicken.
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