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Posts: 330
February 2004

Campbell's Kitchen Creamy Chicken Enchiladas Mon, 10 May 2010 21:33
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 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 tomato, chopped
1 green onion, sliced

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-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.

To Freeze: Freeze in freezer safe container.

To Reheat: Bake at 350 degrees F for 40 minutes or until hot. Top with tomato and onion.

[Updated on: Mon, 10 May 2010 21:33]

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