Campbells chicken and cheese enchiladas

Name: Campbells chicken and cheese enchiladas
Total time: 3000 s
Cuisine: American
Ingredients: 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®); 1/2 cup sour cream; 1 cup Pace® Picante Sauce; 2 tsp chili powder; 2 cup chopped cooked chicken; 1/2 cup shredded Monterey Jack cheese; 6 flour tortillas (6"), warmed; 1 small tomato, chopped; 1 green onion, sliced

Dougbot @cook_2798885

Campbells chicken and cheese enchiladas

Dougbot @cook_2798885

Saved

Ingredients

50 mins

1(10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cupsour cream
1 cupPace® Picante Sauce
2 tspchili powder
2 cupchopped cooked chicken
1/2 cupshredded Monterey Jack cheese
6flour tortillas (6"), warmed
1 smalltomato, chopped
1green onion, sliced

Saved

Steps

50 mins

1

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350°F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.