Categories: Mexican

Ingredients

• 1 can (10 3/4 oz) Campbell's Condensed Cream of Chicken Soup
• 1/2 c sour cream
• 1 cup picante sauce
• 2 t chili powder
• 2 c chopped cooked chicken
• 1/2 c shredded Monterey Jack cheese
• 6 flour or corn tortillas (6"), warmed
• 1 small tomoato, chopped
• 1 green onion, sliced

Directions

1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

3. Divide chicken mixture among tortillas. Roll up the tortillas and place seamside up in 2-qt shallow baking dish. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish.

4. Bake at 350 degrees for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.

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