Creamy Chicken Enchiladas

Celebrate the end of the work week with this tempting
south-of-the-border supper.

Creamy Chicken Enchiladas
from Campbell's Kitchen

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

1 can (10 3/4 oz.) Campbell's(R) Condensed Cream of Chicken Soup 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.
 TIP: 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:
To heat tortillas in the microwave, place stacks of 5 or 6 tortillas
between two slightly dampened paper towels and heat on high 45 seconds
or until warm.
Received on Fri Oct 20 16:42:31 2006