Creamy Chicken Enchiladas

[deleted account] ( 1 mom has responded )

Creamy Chicken Enchiladas

From: Campbell's Kitchen

Prep: 20 minutes

Bake: 40 minutes

Serves: 6


1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or 25% Less Sodium)

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)

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

View replies by

Join Circle of Moms

Sign up for Circle of Moms and be a part of this community! Membership is just one click away.

Join Circle of Moms