Monday, January 9, 2012

Creamy Cheesy Chicken Enchiladas

Day 9/365

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1 (8 ounce) container sour cream
1 cup Pace® Picante Sauce
2 teaspoons 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

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-quart 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.

For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is done. Drain and chop chicken.

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The Sweet Family said...

How was it?? Sounds yummy

Erica said...

It was sooooo good!! And so easy plus I have like 6 more meals of it.