1 can (10 3/4 oz) Campbells condensed Cream of chicken soup
1/2 cup sour cream
1 cup picante sauce
2 tsp chili sauce
2 cups chopped cooked chicken
1/2 cup shredded monterey jack cheese
6 flour tortillas (6 in.) warmed
1 small tomatoe, chopped
1 green onion, sliced
Instructions
Stir the soup, sour cream, picante sauce, and chili powder in medium bowl
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl
Divide the chicken mixture among the torillas. Roll up the tortillas and place them seam side up in an 11x8 in. 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 tomatoe and onion.
Originally Submitted
8/26/2010
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