1 can (10 3/4 oz) Campbell's Condensed Cream of Chicken Soup
1/2 cup sour cream
1 cup Pace Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-in) warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 Tbs.)
Rice
Beans
Rotel
Instructions
Heat oven to 350 degrees F. Sir the soup, picante
sauce and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken, and cheese in a
large bowl.
Divide the chicken mixture among the tortillas and
place seam-side down in a 11x17x2 inch baking dish.
Pour the remaining soup mixture over the filled
tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot
and bubbling. Top with tomato and onion.
Serving
Suggestions
Serve with iceberg lettuce salad mixed with carrots and red cabbage and a red wine vinaigrette. For dessert, serve prepared refrigerated flan.
Originally Submitted
5/11/2012
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