Easy Chicken and Cheese Enchiladas

2013-07-29
  • Yield : 6 servings
  • Prep Time : 15m
  • Cook Time : 40m
  • Ready In : 55m
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Ingredients

  • 1/2 cup sour cream
  • 1 cup Pace(R) Picante Sauce
  • 2 teaspoons chili powder
  • 2 cups chopped cooked chicken
  • 1/2 cup shredded Monterey Jack cheese
  • 6 flour tortillas (6-inch), warmed
  • 1 small tomato, chopped (about 1/2 cup)
  • 1 green onion, sliced (about 2 tablespoons)
  • 1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

Method

Step 1

Heat the oven to 350 degrees F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

Step 2

Stir 1 cup soup mixture, chicken and cheese in a large bowl.

Step 3

Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 7 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.

Step 4

Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

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