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)