Easy Chicken & Cheese Enchiladas

By jwbrouss

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.