Campbell's® Easy Chicken and Cheese Enchiladas


  • 1 (10.75 ounce) canCampbell’s® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
  • ½ cup sour cream
  • 1 cup Pace® Picante Sauce
  • 2 teaspoons chili powder
  • 2 cups chopped cooked chicken
  • ½ cup shredded Monterey Jack cheese
  • 6flour tortillas (6″), warmed
  • 1 small tomato, chopped
  • 1green onion, sliced
  • Directions

  • Step 1

    Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.


  • Step 2

    Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

  • Step 3

    Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8″ shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

  • Step 4

    Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.

  • Tips

    Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas.

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