Prep Time 15: mins
Cook Time 40: min Servings: 6
Cook Time 40: min Servings: 6
Ingredients
- 1
can (10¾ ounces) Campbell's Condensed Cream of Chicken Soup (Regular
or 98% Fat Free)
- ½ cup sour cream
- 1 cup Pace Picante Sauce
- 2
teaspoons chili powder
- 2 cups chopped cooked chicken
- ½
cup shredded Monterey Jack cheese (about 2 ounces)
- 6
flour tortillas (6-inch), warmed
- 1
small tomato, chopped (about ½ cup)
- 1
green onion, sliced (about 2 tablespoons)
Directions
- Heat
the oven to 350°F. Stir the soup, sour cream, picante sauce and chili
powder in a medium bowl.
- Stir
1 cup soup mixture, chicken and cheese in a large bowl.
- Divide
the chicken mixture among the tortillas. Roll up the tortillas and place
seam-side up in a 2-quart shallow baking dish. Pour the remaining soup
mixture over the filled tortillas. Cover the baking dish.
- Bake
for 40 minutes or until the enchiladas are hot and bubbling. Top
with the tomato and onion.
