Campbell's Easy Chicken and Cheese Enchiladas
Description
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 3/4 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
•
1/2 cup sour cream
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1 cup Pace® Picante Sauce
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2 teaspoons chili powder
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2 cups chopped cooked chicken
•
1/2 cup shredded Monterey Jack cheese
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6 flour tortillas (6"), warmed
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1 small tomato, chopped
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1 green onion, sliced
Directions
1
Stir soup, sour cream, picante sauce, and chili powder in a medium bowl until combined.
2
Transfer 1 cup of the soup-sauce mixture into a large bowl; stir in chicken and cheese.
3
Divide chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11x8-inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
4
Bake at 350 degrees F until the enchiladas are hot and bubbling, about 40 minutes. Top with tomato and onion.