Creamy Chicken Enchiladas

Tonight's supper celebrates the bold flavors of the Southwest - plus,
it's really tasty!

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
Campbell's(R) Condensed 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 degreesF. 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:
Keep the southwestern theme going, by serving with prepared refried
beans and a side of yellow rice.
Received on Tue Nov 13 14:13:49 2007