Creamy Chicken Enchiladas

Dinner tonight couldn't be easier, or more delicious. Don't count on
having leftovers!

TASTY TUESDAY PRESENTS:

Creamy Chicken Enchiladas
from Campbell's Kitchen

Prep Time: 20 min. - Cook Time: 40 min.

1 can (10 3/4 oz.) Campbell's(R) Cream of Chicken OR 98% Fat Free Cream
of Chicken Soup
1 container (8 oz.) sour cream
1 cup Pace(R) Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 Mission(R) Fajita Size Flour Tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced

Directions:
  MIX soDinner tonight couldn't be easier, or more delicious. Don't
count on having leftovers!

TASTY TUESDAY PRESENTS:

Creamy Chicken Enchiladas
from Campbell's Kitchen

Prep Time: 20 min. - Cook Time: 40 min.

1 can (10 3/4 oz.) Campbell's(R) Cream of Chicken OR 98% Fat Free Cream
of Chicken Soup
1 container (8 oz.) sour cream
1 cup Pace(R) Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 Mission(R) Fajita Size Flour Tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced

Directions:
  MIX soup, sour cream, picante sauce and chili powder.
  MIX 1 cup picante sauce mixture, chicken and cheese.
  SPREAD about 1/4 cup chicken mixture down center of each tortilla.
Roll up and place seam-side down in 3-qt. shallow baking dish. Pour
remaining picante sauce mixture over enchiladas. Cover .
  BAKE at 350°F. for 40 min. or until hot. Top with tomato and onion.
Serves 6.
For 2 cups chopped cooked chicken, in medium saucepan over medium heat,
in 4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs,
cubed, 5 min. or until chicken is done. Drain and chop chicken.

Kitchen Clip:
Mild Cheddar, Monterey Jack-Colby or Mexican Blend shredded cheese may
be substituted for the Monterey Jack cheese.

up, sour cream, picante sauce and chili powder.
  MIX 1 cup picante sauce mixture, chicken and cheese.
  SPREAD about 1/4 cup chicken mixture down center of each tortilla.
Roll up and place seam-side down in 3-qt. shallow baking dish. Pour
remaining picante sauce mixture over enchiladas. Cover .
  BAKE at 350°F. for 40 min. or until hot. Top with tomato and onion.
Serves 6.
For 2 cups chopped cooked chicken, in medium saucepan over medium heat,
in 4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs,
cubed, 5 min. or until chicken is done. Drain and chop chicken.
Received on Tue Nov 18 06:14:34 2003