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.
Campbell's Kitchen DECEMBER 2008
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.
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