1 of 2 Photos LEARN MORE Campbell's Kitchen Creamy Chicken Enchiladas PRINT
|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|
Mix soup, sour cream, picante sauce and chili powder.
Mix 1 cup picante sauce mixture, chicken and cheese.
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.
Bake at 350 degrees F for 40 minutes or until hot. Top with tomato and onion.
For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is done. Drain and chop chicken.