Easy Chicken and Cheese Enchiladas (Campbell's® )

By melanieroe

PREP 10 mins
COOK 40 mins
READY IN 50 mins

Ingredients

• Note (MJB) - make 8 enchiladas for 4 servings
• 1 (10.75 ounce) can 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 teaspoons 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
• Optional: 1/2 cup canned black beans
• Side dish: chips and salsa

Details

Adapted from allrecipes.com

Preparation

Step 1

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas.