Campbell's Easy Chicken & Cheese Enchiladas

Looking for a creative way to use leftover chicken?  These kicked-up, easy-to-prepare enchiladas come out of the oven hot and bubbly for a flavorful dish the whole family will love. 

Another dinnertime favorite. One of my favorite foods is enchiladas and this Campbell's recipe is both easy and delicious! Yummy flavors and a nice spice level- a scrumptious meal that certainly delivers! 

Serves 6

Prep. 15 Minutes

Total. 55 Minutes

Ingredients

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup Monterey Jack cheese
6 (6-inch) flour tortillas, warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

Directions

Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

Stir 1 cup soup mixture, chicken and cheese in a large bowl.

Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.

Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.


Recipe Source: [CampbellsKitchen.com]