Ingredients

1 can Campbell’s Cream of Chicken Soup

1/2 cup sour cream

1 cup Pace Picante Sauce

2 tsp. chili powder

2 cups chopped, cooked chicken

1/2 shredded Jack cheese

6 flour tortillas, 6" each

1 small tomato, chopped (optional)

1 green onion, sliced

Preparation

  1. Stir soup, sour cream, picante sauce and chili powder in a medium bowl.
  2. Stir 1 cup of Picante mixture into chicken and cheese in a large bowl.
  3. Divide chicken mixture among toritllas. Roll up tortillas and place seam-side up in a 2. quart, shallow baking dish. Pour remaining sauce mixture over the enchiladas. Cover dish with foil.
  4. Bake at 350* for 40 mins. or until enchiladas are hot and bubbly. Top with tomato and onion if you wish.