A recipe worth sharing

Campbell's Easy Chicken and Cheese Enchiladas-

What You'll Need

 

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

 

How to Make It

                                                   

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

 

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

Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.

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

 

 

I  am always looking for easy, tasty recipes. I feel like we always eat the same thing over and over! This was super easy, and VERY good.

 

I will try to post recipes as a come across the good ones! 

 

Enjoy!