Creamy Chicken Enchiladas
From elaina253 17 years ago
- 40 minutes to make
- Serves 6
This CREAMY enchilada is the perfect blend of spice! not too hot but just hot enough :)
Ingredients
- 1 can (10 3/4 oz.) Campbell's® condensed cream of chicken soup OR 98% Fat Free Cream of Chicken Soup shopping list
- 1 container (8 oz.) sour cream shopping list
- 1 cup Pace® Picante Sauce shopping list
- 2 tsp. chili powder shopping list
- 2 cups chopped cooked chicken shopping list
- 1 cup shredded monterey jack cheese shopping list
- 10 Mission® Fajita Size flour tortillas, warmed shopping list
- 1 medium tomato, chopped shopping list
- 1 green onion, sliced shopping list
How to make it
- MIX soup, sour cream, picante sauce and chili powder.
- MIX 1 cup picante sauce mixture, chicken and cheese.
- 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.
- BAKE at 350°F. for 40 min. or until hot. Top with tomato and onion.
- 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 min. or until chicken is done. Drain and chop chicken.
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