Ingredients
1 can Campbell's® Cream of Chicken Soup
1 container (8 ounces) sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese (about 4 ounces)
6 flour tortillas (6-inch), warmed
1 medium tomato, chopped (about 1 cup)
1 green onion, sliced (about 2 tablespoons)
Preparation
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.
You can find this recipie and more on Campbell's Kitchen There is recipie naviagtor to help you determine what to make by calorie content, fat content , etc. It is a pretty spiffy tool!
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P.S. I have recently received some blog awards and wanted to acknowledge them but will formally post them soon. Thanks to all of you ladies who thought of me.
