Easy Chicken and Cheese Enchiladas
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 or salsa
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese plus extra for topping
6 flour tortillas
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
Lightly spray or oil 10 inch dutch oven.
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in dutch oven. Pour the remaining soup mixture over the filled tortillas.
Cover and bake for 25-30 minutes or until hot and bubbling. Add a handful of shredded cheese during the last 5 minutes of cooking time.
|Stuffed enchiladas tucked into a 10 inch oven|