1 can (10 3/4 oz.) Campbell's® Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 container (8 oz.) sour cream
1 cup Pace® Picante Sauce
2 tsp. 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
Directions:
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-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
BAKE at 350°F. for 40 min. or until hot. Top with tomato and onion.
TIP: For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs, cubed, 5 min. or until chicken is done. Drain and chop chicken.
posted on October 3, 2005 09:49:56 PM
Gee, that sounds absolutely delicious! Having extra chicken meat on hand with nowhere to put it, I'm going to try this very soon. Thanks.
but my kids loved it, and now make it in their own homes