1 can (10 3/4 oz) Campbell's Condensed Cream of Chicken Soup
1/2 cup sour cream
1 cup 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
1 green onion, sliced
Instructions
Stir the soup, sour cream, picante sauce and chili powder in a large bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in large bowl.
Divide chicken mixture among tortillas. Roll up the torillas and place seamside up in 2-qt. shallow baking dish. pour remaining picante sauce mixture over filled tortillas. Cover baking dish.
Bake at 350 degrees for 40 min. or until enchiladas are hot and bubbling. Top with tomatoes and onion.
Originally Submitted
1/8/2012
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