Prep Time::10 mins
Cook Time::40 mins
Total Time::50 mins
Servings::6
Yield::6 enchiladas
Ingredients
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1 (10.5 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
½ cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
½ cup shredded Monterey Jack cheese
6 (6-inch) flour tortillas, warmed
1 small tomato, chopped
1 green onion, sliced
Directions
Stir soup, sour cream, picante sauce, and chili powder in a medium bowl until combined.
Transfer 1 cup of the soup-sauce mixture into a large bowl; stir in chicken and cheese.
Divide chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11×8-inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350 degrees F until the enchiladas are hot and bubbling, about 40 minutes. Top with tomato and onion.
Recipe Tip
Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas.