Creamy Chicken Enchiladas
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
1 container (8 ounces) sour cream
1 cup Pace® Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese (about 4 ounces)
10 flour tortillas (6-inch), warmed
1 medium tomato, chopped (about 1 cup)
1 green onion, sliced (about 2 tablespoons)
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. Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. Bake at 350°F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
1 comment:
Hello Michelle, I just wanted to award your blog with the "lemonade" award. You have a great blog and it's deserving of it. :)
Now, the way the “When Life Gives You Lemons, make Lemonade” Award (for short, The Lemonade Award) works is:
1) You must link back to the person you received the award from.
2) You have to nominate 10 bloggers who are deserving of this award!
Thanks for having an awesome blog. You can grab the image here:
http://watkinsrecipesandmore.blogspot.com/
Darlene
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