Easy Chicken & Cheese Enchiladas

Makes 6

samantha

ingredients

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
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortilla (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

1
Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
3
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam-side up in a 2-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
4
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
5
Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas.