Creamy Chicken Enchiladas

Submitted by Chef #431867

"I saw this on the Campbells site while looking for another recipe. It looks good and was highly rated, so I'm posting it so I don't loose it."

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 6

ingredients

• 1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup or (10 3/4 ounce) can 98% fat-free cream of chicken soup
• 1 (8 ounce) container sour cream
• 1 cup Pace Picante Sauce
• 2 teaspoons chili powder
• 2 cups chopped cooked chicken
• 1 cup shredded monterey jack cheese
• 10 mission fajita size flour tortillas, warmed
• 1 medium tomatoes, 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 minute 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 minute or until chicken is done. Drain and chop chicken.

Reviews

[Cookinggina]

My family went nuts for these! I doubled the recipe and used a packet of taco seasoning instead of the chili powder. It made two bigs pans and the kids went back for thirds! A definate keeper! Thanks!