Creamy Chicken Enchiladas

What a great weeknight dinner - this simple, perfectly seasoned dish is
sure to become a family favorite!

Creamy Chicken Enchiladas
from Campbell's Kitchen

Prep Time: 20 min. Bake Time: 40 min.

1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Chicken Soup
(Regular, 98% Fat Free or 25% Less Sodium)
1 container (8 ounces) sour cream
1 cup Pace(R) Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese (about 4 ounces)
10 flour tortillas (6-inch), warmed
1 medium tomato, chopped (about 1 cup)
1 green onion, sliced (about 2 tablespoons)

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.
Spread about 1/4 cup chicken mixture down the center of each tortilla.
Roll up and place seam-side down in a 3-quart shallow baking dish. Pour
the remaining picante sauce mixture over the filled tortillas. Cover the
baking dish.
Bake at 350°F. for 40 minutes or until the enchiladas are hot and
bubbling. Top with the tomato and onion. Serves 6.

Kitchen Clip:
Serve with yellow rice and your favorite green vegetable.
Received on Tue Jan 27 13:52:35 2009