Yummy Dinner Recipe: Chicken & Cheese Enchiladas!

This recipe comes from Campbell's Soup.  A patient of mine at work brought it in for me to try, and I made it last night for dinner!  Here it is:

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 up in a 2-quart shallow 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.

These were very simple to make, and tasted delicious! Even my brother and cousin Wyatt liked them! You can make them as spicy as you want my using medium or hot picante sauce (I used mild) and by adding more chili powder. We served this with some Mexican-style rice and it was a big hit!

Happy cooking,