Campbell's Easy Chicken and Cheese Enchiladas
Ingredients
- 1 (10.5 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
- ½ cup sour cream
- 1 cup Pace® Picante Sauce
- 2 teaspoons chili powder
- 2 cups chopped cooked chicken
- ½ cup shredded Monterey Jack cheese
- 6 (6-inch) flour tortillas, warmed
- 1 small tomato, chopped
- 1 green onion, sliced
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Instructions
- Stir soup, sour cream, picante sauce, and chili powder in a medium bowl until combined.
- Transfer 1 cup of the soup-sauce mixture into a large bowl; stir in chicken and cheese.
- Divide chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11x8-inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
- Bake at 350 degrees F until the enchiladas are hot and bubbling, about 40 minutes. Top with tomato and onion.
Source
Original recipe: View Original