Campbells Easy Chicken and Cheese Enchiladas

By hmorris31

Ingredients

• 1 Can 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 monterey jack cheese (2oz)
• 6 Flour tortillas (6"), warmed
• 1 Small tomoto, chopped (1/2 cup)
• 1 Green onion, sliced (about 2 Tbsp)

Details

Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

Stir the soup, picante sauce, and chili powder in a medium bowl
Stir 1 cup soup mixture, chicken and cheese in a large bowl
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in 11x8 shallow baking dish. Pour the remaining soup mixture on top of the tortillas, cover the baking dish.
Bake at 350 for 40 minutes or until enchiladas are hot and bubbling
Top with tomato and onion

Tip: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas