Easy Chicken & Cheese Enchiladas

Easy Chicken and Cheese Enchiladas
Campbell's Kitchen
6 servings
preparation
15
minutes
cooking
40
minutes

Ingredients

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2
cup
sour cream
1
cup
Pace® Picante Sauce
2
teaspoons
chili powder
2
cups
chopped cooked chicken
1/2
cup
shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

Directions

  1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
  3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
  4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

 

Nutritional Information

  • Per Serving
What does this mean? See Nutrition 101.