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Monday, June 22, 2009

Chicken and Cheese Enchiladas


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
5 Skinless boneless chicken breasts chopped cooked
1/2 cup shredded Monterey Jack cheese
Approx 24 flour tortilla (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)


Heat the oven to 350°F. 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.

Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam-side up in a 2-quart shallow baking dish. Pour the remaining picante sauce 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.

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

**When I double this recipe I do not double the Cream of chicken soup. We have also made this with 1lb ground hamburger meat instead of chicken and sauteed mushrooms (no other changes) and it was just as awesome!

I found this recipe and picture here!


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  2. thanks so much for posting this and especially thanks for letting me know that you had it posted!!! I really appreciate it!