Easy Enchiladas

By KRed

A family favorite

Ingredients

• 1 can (10 3/4) Campbell's Condensed Cream of Chicken Soup
• 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 (or Mozzarella) cheese
• 9-10 flour tortilla
• 1 small tomato, chopped
• 1/2 small onion, chopped
• 1 can black beans
• 1 cup corn

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 beans, corn and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in an 11x8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Top with the onion. Cover the baking dish.
4. Bake at 350 F for 40 min. or until the enchiladas are hot and bubbling. Top with fresh tomato and onion if desired.