Easy Chicken and Cheese Enchiladas |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe is a Campbells Kitchen find & can be made with a 98% fat free soup. Ingredients:
1 (10 3/4 ounce) can condensed cream of chicken soup |
1/2 cup sour cream |
1 cup picante sauce (i use mild) |
2 teaspoons chili powder |
2 cups chicken, cooked, shredded |
1/2 cup monterey jack cheese, shredded |
6 (6 inch) flour tortillas, warmed |
1 small tomato, seeded, chopped |
1 green onion, sliced |
Directions:
1. Preheat oven to 350 degrees F.
2. In a medium bowl, stir together the soup, sour cream, picante sauce & chili powder.
3. In a large bowl, stir together ONE cup of the soup mixture, the chicken & cheese.
4. Divide the chicken mixture among the tortillas, roll them up & place them seamside up in a 11 x8 shallow baking dish.
5. Pour remaining soup mixture over the filled tortillas, then cover with aluminum foil.
6. Bake 40 minutes or until enchiladas are hot & bubbling, then top with tomato & onion.
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