Mom Comment: I saw this on a can of Campbell’s soup and thought I’d give it a try. It was super simple and the results from my boys: “Mom this is the best meal you’ve ever made”…I’ve been making ever since.
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)
- 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.
Source: Campbell's
Submitted by: Susan S.
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)
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)
- 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.
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