Creamy Chicken Enchiladas |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This CREAMY enchilada is the perfect blend of spice! not too hot but just hot enough :) Ingredients:
1 can (10 3/4 oz.) campbell's® condensed cream of chicken soup or 98% fat free cream of chicken soup |
1 container (8 oz.) sour cream |
1 cup pace® picante sauce |
2 tsp. chili powder |
2 cups chopped cooked chicken |
1 cup shredded monterey jack cheese |
10 mission® fajita size flour tortillas, warmed |
1 medium tomato, chopped |
1 green onion, sliced |
Directions:
1. MIX soup, sour cream, picante sauce and chili powder.
2. MIX 1 cup picante sauce mixture, chicken and cheese.
3. SPREAD about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
4. BAKE at 350°F. for 40 min. or until hot. Top with tomato and onion.
5. TIP: For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs, cubed, 5 min. or until chicken is done. Drain and chop chicken.
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