Creamy Chicken Enchiladas

Ingredients

• 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
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• 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 degrees F. for 40 minutes or until hot. Top with tomato and onion. Serves 6.

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 minutes or until chicken is done. Drain and chop chicken.

This recipe is from Campbell's Kitchen. You can see more recipes here: http://www.campbellkitchen.com/default.aspx

By Christi from Paducah, KY