Subject: Creamy Chicken Enchiladas
From: Unicorn (unicorn@indenial.com)
Date: Thu Oct 02 2003 - 05:04:06 EDT
Surprise the family tonight with their favorite south-of-the-border
flavors in this quick and tasty dish.
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 no longer pink. Drain and chop chicken.
Kitchen Clip:
This meal-in-a-dish needs only a tossed green salad and some tortilla
chips to complete. Serve vanilla ice cream sprinkled with cinnamon for
dessert.
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