1 10.75oz can Campbells Condensed Cream of Chicken Soup
1/2 cup sour cream
1 cup Pace picante sauce
2 tsp chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas 6in warmed
1 small tomato, chopped
1 green onion, sliced
Instructions
Stir the soup, sour cream, picante sauce and chili
powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and
cheese in a large bowl.
Divide the chicken mixture among the tortillas.
Roll up the tortillas and place them seam side up
in 11x8in shallow baking dish. Pour the remaining
picante sauce mixture over the filled tortillas.
Cover the baking dish.
Bake at 350 degrees for 40 minutes or until the
enchiladas are hot and bubbling. Top with the
tomato and onion.
Originally Submitted
4/6/2015
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