Easy Chicken & Cheese Enchilada’s

By shygirl

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 tortilla (6 “) warmed
• 1 small tomato, chopped
• 1 green onion sliced

Preparation

Step 1

1. Stir soup, sour cream, picante sauce and chili powder in medium bowl.
2. Stir 1 cup picante sauce mixture, chicken and cheese in large bowl
3. Divide chicken mixture among tortillas. Roll up tortillas and place seam-side up in a 2 qt. shallow baking dish. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish.
4. Bake at 350deg. For 40 min. or until enchiladas are hot and bubbling.
Top with tomato and onion.