Directions
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Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Stir the
Campbell’s® 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
Scallion (1)
.
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