Creamy Chicken Enchiadas

Posted On September 26, 2008

Filed under Dinner

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Campbell’s Soup Kitchen recipe

Prep Time: 20 minutes ; Cook Time: 40 minutes
Serves: 6

1 can (10 3/4 oz.) Campbell’s® Condensed 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

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.


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