Easy Chicken & Cheese Enchiladas (ala Campbell Soup)

By aj47

Prep. 15; bake 40. Serves 6.

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

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.