Easy Chicken & Cheese Enchiladas

There are just some dishes that you could eat almost every night.
Without a doubt, this creamy chicken enchilada is one of them.

Easy Chicken & Cheese Enchiladas
from Campbell's Kitchen

Prep Time: 15 min. Bake Time: 40 min.

1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)
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
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

Directions:
Heat the oven to 350 degreesF. 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 seam-side up in a 2-quart shallow baking dish. Pour the
remaining picante sauce mixture over the filled tortillas. Cover the
baking dish.
Bake for 40 minutes 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.
 Serving Suggestion: Serve with iceberg salad mixed with carrots and red
cabbage and a red wine viniagrette. For dessert serve prepared
refrigerated flan. Serves 6.

Kitchen Clip:
For enchiladas with a hit of spice, stir crushed red pepper flakes into
the filling or use shredded pepper Jack cheese.
Received on Mon Oct 12 13:47:10 2009