Creamy Chicken Enchiladas Serves: 6 1 (10 3/4 ounce) can Campbell's Condensed Cream of Chicken Soup OR Campbell's Condensed 98% Fat Free 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 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-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover. BAKE at 350 degrees F for 40 minutes or until hot. Top with tomato and onion. TIP: For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is done. Drain and chop chicken. Recipe and photograph provided courtesy of Campbell's Kitchen - used with permission. Renee
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