Name: Easy Chicken and Cheese Enchiladas
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 can Campbell's® Condensed Cream of Chicken Soup -; 1/2 c. sour cream -; 1 c. Pace® Picante Sauce -; 2 tsp. chili powder -; 2 c. chopped cooked chicken -; 1/2 c. shredded Monterey Jack cheese -; 6 flour tortillas -; 1 tomato -; 1 green onion -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Easy Chicken and Cheese Enchiladas

1. 1 can Campbell's® Condensed Cream of Chicken Soup -

2. 1/2 c. sour cream -

3. 1 c. Pace® Picante Sauce -

4. 2 tsp. chili powder -

5. 2 c. chopped cooked chicken -

6. 1/2 c. shredded Monterey Jack cheese -

7. 6 flour tortillas -

8. 1 tomato -

9. 1 green onion -

How to cook deliciously - Easy Chicken and Cheese Enchiladas

1. Stage

Heat the oven to 350 degrees F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

2. Stage

Stir 1 cup soup mixture, chicken and cheese in a large bowl.

3. Stage

Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.

4. Stage

Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

5. Stage

Tip: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas.

6. Stage

Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine viniagrette. For dessert serve prepared refrigerated flan.Using Campbell's 98% Fat Free Cream of Chicken Soup: Calories 313, Total Fat 14g, Saturated Fat 6g, Cholesterol 62mg, Sodium 836mg, Total Carbohydrate 25g, Dietary Fiber 3g, Protein 20g, Vitamin A 18%DV, Vitamin C 5%DV, Calcium 15%DV, Iron 11%DV