Easy Cheese and Chicken Enchiladas

By Hortond

Ingredients

• 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
• 1/2 cup (125 mL) light sour cream
• 1 cup (250 mL) Pace® Picante Sauce
• 2 tsp (10 mL) chili powder
• 2 cups (500 mL) chopped cooked chicken
• 1/2 cup (15 mL) shredded Monterey Jack cheese (about 2 oz)
• 6 flour tortillas (6"/15 cm), warmed
• 1 small tomato, chopped (about 1/2 cup)
• 1 green onion, sliced (about 2 tbsp)

Preparation

Step 1

1. Combine soup, sour cream, picante sauce and chili powder in medium bowl.

2. Combine 1 cup (250 mL) picante sauce mixture, chicken and cheese in large bowl.

3. Divide chicken mixture among tortillas. Roll up tortillas and place them seam side up in shallow 11" x 8" (28 x 20 cm) baking dish. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish.

4. Bake at 350°F (180°C) until enchiladas are hot and bubbling – about 40 minutes. Top with tomato and onion.


Recipe Tip
Stir 1/2 cup (125 mL) drained and rinsed, canned black beans into chicken mixture before filling tortillas.