Campbell's Easy Chicken and Cheese Enchiladas

A creamy filling of chicken, sour cream, and cheese gets an added "kick" stirred into it with Pace Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier, or any more delicious.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 456 Calories

Ingredients

• 2 teaspoons chili powder
• 1 small tomato, chopped
• 2 cups chopped cooked chicken
• 1 green onion, sliced
• 1 cup Pace® Picante Sauce
• 0.5 cup sour cream
• 0.5 cup shredded Monterey Jack cheese
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% F
• 6 flour tortillas (6"), warmed

Recipe Instructions

Step 1

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

Step 2

Transfer 1 cup of the soup-sauce mixture into a large bowl; stir in chicken and cheese.

Step 3

Divide chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11x8-inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

Step 4

Bake at 350 degrees F until the enchiladas are hot and bubbling, about 40 minutes. Top with tomato and onion.