Creamy Chicken Enchiladas

This is a personal tweak on the Campbell's recipe for Chicken Enchiladas. This does make (2) 13X9 pans of good homemade enchiladas, one to eat and one to save for later. For the most part you can give or take on the measurements of the ingredients like more cheese less picante sauce, its all up to you and your family's taste. And I chose to use enchilada sauce on one pan and the remaining filling on the other. In the future I would only top them with enchilada sauce as my family liked that pan better. This is a really large recipe, so feel free to tone it down, I always end up making way too much of something because we always like leftovers, they sure don't hurt a budget. But this is how I made them.

• Ready In: 50 mins
• Yields: 2 13X9 pans of enchiladas

Ingredients

• 2 (10 ounce) cans  Campbell's Cream of Chicken Soup
• 1 (8 ounce) container sour cream
• 1  cup  Pace Picante Sauce (give or take depending on your taste)
• 2  teaspoons chili powder
• 4  cups  cooked chicken, shredded (I use 4 large chicken breasts)
• 4  ounces monterey jack cheese, shredded
• 16  flour tortillas (I buy a pack of 20)
• 2 (10 ounce) cans  red enchilada sauce

Directions

1. Preheat oven to 350 degrees (F).
2. Stir the soup, sour cream, picante sauce and chili powder, chicken, cheese, Spread chicken mixture down the center of each tortilla.
3. Roll up and place, seam down, in a 13X9 baking dish.
4. Cover with enchilada sauce.
5. Bake in oven until enchiladas are hot and bubbly.