Easy Chicken & Cheese Enchiladas

By kas_9232

A creamy filling of chicken, sour cream, and cheese gets an added ‘kick’ from picante sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier - or more delicious.

*EACH SERVING*
Calories *333*
Fat *14g*
Fiber *4g*
Protein *20g*
Sodium *950mg*

Ingredients

• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1/2 cup sour cream
• 1 cup Pace® Picante Sauce
• 2 teaspoons chili powder
• 2 cups chopped cooked chicken
• 1/2 cup shredded Monterey Jack cheese
• 6 flour tortillas (6-inch), warmed
• 1 small tomato, chopped (about 1/2 cup)
• 1 green onion, sliced (about 2 tablespoons)

Details

Servings 6

Preparation

Step 1

*1*.Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
*2*.Stir 1 cup soup mixture, chicken and cheese in a large bowl.
*3*.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.
*4*.Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.