Creamy Chicken Enchiladas Serve a Mexican favorite your family will love.
Serves: 6 Prep. time: 20 minutes Cooking time: 40 min. - 1 can (10 3/4 oz.) Campbell's® Cream of Chicken or Campbell's® 98% Fat Free Cream of Chicken Soup or 25% Less Sodium - 1 container (8 oz.) sour cream - 1 cup Pace® Picante Sauce - 2 tsp. chili powder - 2 cups chopped cooked chicken - 1 cup shredded Monterey Jack cheese - 10 Mission® Fajita Size Flour Tortillas, warmed - 1 medium tomato, chopped - 1 green onion, sliced MIX soup, sour cream, picante sauce and chili powder. MIX 1 cup picante sauce mixture, chicken and cheese. SPREAD about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover. BAKE at 350°F. for 40 min. or until hot. Top with tomato and onion. Source: Tasty Tuesday Tip of the Week Campbell's® ? Recipe source: All Betty Crocker-Pillsburys Yesterdays Recipes yahoo group, submitted by angelkisses __._,_.___ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
