Campbell's Creamy Chicken Enchiladas

Name: Campbell's Creamy Chicken Enchiladas
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 10 enchiladas, 10 serving(s)
Ingredients: 1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup; 1 (8 ounce) container sour cream; 1 cup Pace Picante Sauce; 2 teaspoons chili powder; 2 cups cooked chicken, shredded; 4 ounces monterey jack cheese, shredded; 10 flour tortillas; 1 medium tomatoes, chopped; 1 green onion, sliced

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Recipe by Erin Michele

I normally don't like enchiladas, but I could eat these every night for a week! I got this off of the Campbell's Kitchen website.

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READY IN: 1hr 10mins

SERVES: 10

YIELD: 10 enchiladas

UNITS: US

INGREDIENTS

Nutrition

1

(10 3/4 ounce) can Campbell's Cream of Chicken Soup
1

(8 ounce) container sour cream
1

cup Pace Picante Sauce
2

teaspoons chili powder
2

cups cooked chicken, shredded
4

ounces monterey jack cheese, shredded
10

flour tortillas
1

medium tomatoes, chopped
1

green onion, sliced

DIRECTIONS

Preheat oven to 350 degrees (F).
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
In a large bowl, stir chicken, cheese and 1 cup of picante mixture. Spread about 1/4 cup chicken mixture down the center of each tortilla.
Roll up and place, seam down, in a 13X9 baking dish.
Pour remaining picante sauce mixture over the filled tortillas. Cover the baking dish with foil.
Bake in preheated oven for 40 minutes or until the enchiladas are hot and bubbling.
Top with tomato and green onion and serve.

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