Hello Everyone, 

I recommend the following to anyone who loves enchiladas.

EASY CHICKEN & CHEESE ENCHILADAS

Preparation Time: 15 minutes
Bake Time: 40 minutes.

INGREDIENTS

A.
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)  

B.
1/2 cup sour cream 

C.
1 cup Pace® Picante Sauce 

D.
2 teaspoons chili powder 

E.
2 cups chopped cooked chicken 

F.
1/2 cup shredded Monterey Jack cheese 

G.
6 flour tortillas (6-inch), warmed 

H.
1 small tomato, chopped (about 1/2 cup) 

I.
1 green onion, sliced (about 2 tablespoons) 

PREPARATION:
1.
Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

2.
Stir 1 cup soup mixture, chicken and cheese in a large bowl.

3.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.

4.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

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

Serving Suggestion: Serve with iceberg lettuce salad mixed with carrots and red cabbage and a red wine vinaigrette. For dessert serve prepared refrigerated flan.
Makes: 6 servings (1 enchilada each).

Kitchen Clip 
To warm the tortillas (this step makes them easier to fill and roll), wrap them in very lightly moistened paper towels and microwave at 10-second intervals on high power until pliable.

Mark