Easy Cheesy Chicken Enchiladas

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 3
• 1 (10 3/4 ounce) can campbell's cream of chicken soup (regular or 98% fat free)
• 1/2 cup sour cream
• 1 cup pace picante sauce
• 2 teaspoons chili powder
• 2 cups chopped cooked chicken
• 1/2 cup shredded monterey jack cheese (about 2 ounces)
• 6 flour tortillas, warmed (6-inch)
• 1 small tomato, chopped (about 1/2 cup)
• 1 green onion, sliced (about 2 tablespoons)

Recipe

• 1 1.heat the oven to 350°f stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• 2 2.stir 1 cup soup mixture, chicken and cheese in a large bowl.
• 3 3.divide the chicken mixture among the tortillas. roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. pour the remaining soup mixture over the filled tortillas. cover the baking dish.
• 4 4.bake for 40 minutes or until the enchiladas are hot and bubbling. top with the tomato and onion.
• 5 5.ingredient note: stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
• 6 6.easy substitution: substitute 3 cans (4.5 ounces each) swanson® premium chunk chicken breast in water, drained, for the cooked chicken.
• 7 7.serving suggestion: serve with iceberg salad mixed with carrots and red cabbage and a red wine vinaigrette.