ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Creamy Chicken Enchiladas

Yield 6 servings
These delectable chicken enchiladas feature flour tortillas filled with tender chicken, Monterey Jack cheese and a zesty cream sauce made with sour cream, picante sauce and Campbell's® Condensed Cream of Chicken Soup, rolled up, baked and topped with green onion and chopped tomato.

Ingredients

  • 1 container (8 ounces) sour cream
  • 1 cup Pace® Picante Sauce
  • 2 teaspoons chili powder
  • 2 cups chopped cooked chicken
  • 1 cup shredded Monterey Jack cheese (about 4 ounces)
  • 10 flour tortillas (6-inch), warmed
  • 1 medium tomato, chopped (about 1 cup)
  • 1 green onion, sliced (about 2 tablespoons)

How to Make It

  1. 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.

    Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

    Bake at 350°F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.