Campbell's Easy Chicken & Cheese Enchiladas

Mexican is on the menu tonight, and it just doesn't get any easier or
tastier!

Campbell's Easy Chicken & Cheese Enchiladas
from Campbell's Kitchen

Prep Time: 10 min. Bake Time: 40 min.

1 can (10 3/4 oz.) Campbell's(R) Condensed Cream of Chicken Soup
(Regular, 98% Fat Free or Healthy Request(R))
1/2 cup sour cream
1 cup Pace(R) Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (about 2 oz.)
6 flour tortillas (6"), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tbsp.)

Directions:
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 seamside 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.
 Tip : Stir 1/2 cup canned black beans, drained and rinsed into the
chicken mixture before filling the tortillas.
Cost per recipe: $8.52* Cost per recipe serving: $2.13*
*Cost calculations based on July 2008 national average prices

Kitchen Clip:
For this recipe you can use leftover chicken, store-bought rotisserie
chicken or Swanson(R) White Premium Chunk Chicken.
Received on Mon Oct 13 14:56:52 2008