Easy Chicken & Cheese Enchiladas

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 can
(10.5 oz)

Condensed Cream of Chicken Soup

Used Campbell’s® Condensed Cream of Chicken Soup

or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

1/2 cup

Sour Cream

1 cup

Pace® Picante Sauce

1/2 Tbsp

Chili Powder

2 cups

Chicken , cooked, chopped

1/2 cup

Monterey Jack Cheese

6

Warm 6-Inch Flour Tortillas

1

Small Tomato , chopped

1 bunch

Scallions , sliced

1 scallion per 6 servings

Cooking Instructions

HIDE IMAGES

Step 1

Preheat the oven to 350 degrees F (180 degrees C).

Step 2

Stir the Condensed Cream of Chicken Soup (1 can) , Sour Cream (1/2 cup) , Pace® Picante Sauce (1 cup) and Chili Powder (1/2 Tbsp) in a medium bowl.

Step 3

Stir 1 cup of the soup mixture, Chicken (2 cups) and Monterey Jack Cheese (1/2 cup) in a large bowl.

Step 4

Divide the chicken mixture among the 6-Inch Flour Tortillas (6) .

Step 5

Roll up the tortillas and place seam-side down in an 11x8-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.

Step 6

Bake for 40 minutes or until the enchiladas are hot and bubbling.

Step 7

Top with the Tomato (1) and Scallions (1 bunch) .

Step 8

Serve and enjoy!