Directions
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Step 1
Preheat the oven to 350 degrees F (180 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 (2 teaspoon) in a medium bowl.
Step 3
Stir 1 cup of the soup mixture, Chicken (2 cup) and Monterey Jack Cheese (1/2 cup) in a large bowl.
Step 4
Divide the chicken mixture among the 6-Inch Flour Tortilla (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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