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Ingredients
- 1 can (10 3/4oz.) Campbell's Condensed Cream of Chicken Soup
- 1/2 c. sour cream
- 1 c. Pace Picante Sauce
- 2 tsp. chili powder
- 2 c. chopped cooked chicken (or shredded)
- 1/2 c. shredded Monterey Jack cheese
- 6 flour tortillas (6"), warmed
- 1 small tomato, chopped
- 1 green onion, sliced
Details
Preparation
Step 1
Heat oven to 350. Stir soup, sour cream, picante sauce, and chili powder in medium bowl.
Stir 1 c. soup mixture, chicken, and cheese in large bowl. Divide chicken mixture among tortillas. Roll up tortillas and place seam-side down in 11 x 7 x 2 baking dish. Pour remaining soup mixture over filled tortillas. Cover baking dish. Bake 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.
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