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Campbell's Easy Chicken & Cheese Enchiladas Recipe

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This recipe for Campbell's Easy Chicken & Cheese Enchiladas is from The Fleming Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (10 ¾ oz) Campbell's Condensed Cream of Chicken Soup
½ c. sour cream
1 c. Pace Picante Sauce
2 tsp. Chili Powder
2 c. chopped cooked chicken
½ c. shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced
Directions:
Directions:
1. Stir the soup, sour cream, picante sauce and chili power in a medium bowl.

2. Stir 1 c. picante sauce mixture, chicken and cheese in a large bowl.

3. Divide the chicken mixture among the tortillas. Ross up the tortillas and place them seamside up in an 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

4. Bake at 350º for 40 min. or until the enchiladas are hot and bubbling.
Top with the tomato and onion.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 min.
Personal Notes:
Personal Notes:
This is my husband's favorite, easy to make dish.

 

 

 

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