Easy Chicken & Cheese Enchiladas


  • 1 can (10 3/4 oz) Campbell’s(R) Condensed Cream of Chicken Soup (98% Fat Free)
  • 1/2 cup sour cream
  • 1 cup Pace(R) Picante Sauce (Medium)
  • 2 tsp chili powder
  • 2 cups chopped cooked chicken
  • 1/2 cup shredded Monterey Jack cheese
  • 6 flour tortillas (6 inch)
  • 1 small tomato, chopped
  • 1 green onion, sliced


  1. Heat oven to 350 degrees.
  2. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  3. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
  4. Divide chicken mixture among tortillas and roll them up, placing them seam-side up in a shallow baking dish.
  5. Pour remaining soup mixture over filled tortillas and cover baking dish.
  6. Bake for 40 minutes or until enchiladas are hot and bubbling.
  7. Top with tomato and onion.

Courtesy of KRAFT Foods


One Response to “Easy Chicken & Cheese Enchiladas”


  1. Cooking for Friends « Mandi's Cookbook - July 2, 2011

    […] Easy Chicken & Cheese Enchiladas […]

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