Easy Chicken & Cheese Enchiladas

By ChefVickey

Ingredients

• 1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request)
• 1/2 cup sour cream
• 1 cup Pace Picante Sauce
• 2 tsp. chili powder
• 2 cups chopped cooked chicken
• 1/2 cup shredded Monterey Jack cheese
• 6 flour tortillas (6"), warmed
• 1 small tomato, chopped
• 1 green onion, sliced

Preparation

Step 1

1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in an 11x8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

4. Bake at 350 degrees F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.