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Shawn 12-26-2003 03:32 AM

Creamy Chicken Enchiladas
 
Originally posted by snowowl551 in Nov 2003 WFD

Creamy Chicken Enchiladas

Prep Time: 20 min. - Cook Time: 40 min.

1 can (10 3/4 oz.) Campbell's® Cream of Chicken OR 98% Fat Free Cream of Chicken Soup (I actually used cream of mushroom! I grabbed the wrong can and didn't realize until I was mixing it and noticed the mushrooms!)
1 container (8 oz.) sour cream
1 cup Pace® Picante Sauce ( I used about half a jar of one of the new Pace Mexican Creations Ranchero sauce)
2 tsp. chili powder (I didn't use this, since the jar sauce was pretty well seasoned.)
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. Serves 6.

For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs, cubed, 5 min. or until chicken is done. Drain and chop chicken. (I cooked 3 breasts in the microwave, cooled then diced)


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