Page 144 - 201415_TOH_Cookbook

EASY CHICKEN
AND CHEESE
ENCHILADAS
CAMPBELL’S
INGREDIENTS
Serves 6
1 (10.75-ounce) can Campbell’s Condensed Cream of Chicken Soup
1/2 cup sour cream 1 cup Pace Picante Sauce 2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 (6-inch) flour tortillas, warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
PREPARATION tttftfttft1. Preheat oven to 350°F. Have an oiled 11- by 8-inch baking dish ready.
2. In a bowl, stir together the con- densed soup, sour cream, Picante Sauce and chili powder.
3. In a separate bowl, combine the chicken and cheese. Mix 1 cup of the condensed soup mixture into the chicken and cheese.
4. Divide the chicken mixture among the tortillas. Roll up the tortillas and place, seam side down, in the bak- ing dish. Pour the remaining soup mixture over the tortillas. Cover the baking dish with aluminum foil.
5. Bake for 40 minutes or until the enchiladas are hot and bubbling. Remove the foil. Top with tomato and green onion before serving.
Taste of Home – Page 130