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    Creamy Chicken Enchiladas View Edit

    Servings: Not specified

    Directions

    MIX soup, sour cream, picante sauce and chili powder.

    MIX 1 cup picante sauce mixture, chicken and cheese.

    SPREAD about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.

    BAKE at 350°F. for 40 min. or until hot. Top with tomato and onion.

    Ingredients
    • 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
    • 1 container (8 oz.) sour cream
    • 1 cup Pace® Picante Sauce
    • 2 tsp. chili powder
    • 2 cups chopped cooked chicken
    • 1 cup shredded Monterey Jack cheese
    • 10 Mission® Fajita Size Flour Tortillas, warmed
    • 1 medium tomato, chopped
    • 1 green onion, sliced

    Parsed from recipe text (no separate ingredient records).

    Comments

    From: Campbell's Kitchen Prep Time: 20 minutes Cook Time: 40 minutes Serves: 6 TIP: For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs, cubed, 5 min. or until chicken is done. Drain and chop chicken.

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