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Creamy Chicken Enchiladas

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

  • Yield: 6 servings

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)

Preparation

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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Creamy Chicken Enchiladas recipe

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