Easy Chicken & Cheese Enchiladas

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. 

Source: Campbell's Kitchen

Yield: Serves 6, 1 enchilada 

Ingredients:

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.