Campbell's Easy Chicken & Cheese Enchiladas
1 can cream of chicken soup
1/2 cup sour cream
1 cup Pace picante sauce
2 tsp chili powder
2 cups chopped cooked chicken
1/2 cup shredded monterey Jack cheese
6 6" tortillas (warmed)
1 small tomato, chopped
1 green onion, chopped
1. Stir the soup, sour cream, picante, and chili powder in a medium bowl.
2. Stir one cup mixture, chicken, and cheese in a large bowl.
3. Divide chicken mixture among tortillas. Roll up the tortillas and place seam side up in 2 qt shallow baking dish. Pour remaining sauce mixture over filled tortillas. Cover.
4. Bake at 350 for 40 mins or until hot and bubbling. Top with tomato and onion
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