EASY CHICKEN & CHEESE ENCHILADAS

By sarey

Ingredients

• 1 CAN CAMPBELL'S CREAM OF CHICKEN SOUP
• 1/2 C SOUR CREAM
• 1 C PACE PICANTE SAUCE
• 2 t CHILI POWDER
• 2 C CHOPPED COOKED CHICKEN
• 1/2 C SHREDDED MONTEREY JACK CHEESE
• FLOUR TORTILLAS
• 1 SMALL TOMATO, CHOPPED ABOUT 1/2 CUP
• 1 GREEN ONION, SLICED

Preparation

Step 1

HEAT OVEN TO 350

STIR THE SOUP, SOUR CREAM, PICANTE SAUCE AND CHILI POWDER IN A MEDIUM BOWL.

STIR 1 C SOUP MIXTURE, CHICKEN AND CHEESE IN A LARGE BOWL

DIVIDE THE CHICKEN MIXTURE AMONG THE TORTILLAS. ROLL UP THE TORTILLAS AND PLACE SEAM SIDE UP IN A 2 QT SHALLOW BAKING DISH. POUR THE REMAINING SOUP MIXTURE OVER THE FILLED TORTILLAS. COVER BAKING DISH. BAKE 40 MINUTES AND TOP WITH TOMATO & ONION