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Creamy Enchilada Recipes

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

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2 More Recipes

Share on ThriftyFunCheck out these recipes. If you have made this recipe please submit a photo and let us know how it worked. Or, add your own recipe variation.

Preheat oven to 350 degrees F. Combine soups, broth, chilies and onion in bowl; mix well. Alternate layers of tortillas, chicken, soup mixture and cheese in casserole. Bake for 30 minutes. Yield: 8-12 servings.

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Brown beef, drain fat. Add onion and green pepper, continue cooking until onion and pepper are soft. Add salt, pepper, Picante sauce, chili powder, cumin, garlic powder, Tabasco and ripe olives.

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