Easy Chicken & Cheese Enchiladas
By jwbrouss
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Ingredients
- 1 can (10-3/4 oz) Campbell's Condensed Cream of chicken soup
- 1/2 cup sour cream
- 1 cup Pace Picante Sauce
- 2 tsp chili powder
- 2 cups chopped cooked chicken
- 1/2 cup shredded Monterrey Jack cheese
- 6 flour tortillas (6"), warmed
- 1 small tomato, chopped
- 1 green onion, sliced
Details
Servings 6
Preparation time 15mins
Cooking time 55mins
Preparation
Step 1
1. Heat oven to 350 degrees. Stir soup, sour cream, picante sauce & chili powder in a medium bowl.
2. Stir 1 cup soup mixture, chicken & cheese in large bowl
3. Divide chicken mixture among tortillas. Roll up tortillas & place seam-side down in 11" x 7" X 2" baking dish. Pour remaining soup mixture over filled tortillas. Cover baking dish.
4. Bake 40 minutes or until enchiladas are hot & bubbling.
Top with tomato & onion.
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