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Chicken & Cheese Enchiladas
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 1 can (10 3/4 oz) | campbell's c-o-chxn soup |
| 1/2 C | sour cream |
| 1 C | picante sauce |
| 2 tsp | chili powder |
| 2 C | chopped cooked chicken |
| 1/2 C | shredded Monterrey jack cheese |
| 6 flour tortillas (6 inch) | |
| 1 small | tomato, chopped |
| 1 | green onion, sliced |
Heat oven to 350. Stir soup, sour cream, salsa, & chili powder in medium bowl. Stir 1 C soup mixture, chicken & cheese in large bowl. Divide chicken mixture among tortillas. Roll up tortillas & place seam-side up in 2 qt shallow baking dish. Pour remaining soup mixture over the filled tortillas. Cover baking dish.
Bake for 40 minutes or until hot & bubbling. Top w/ tomato & onion.
Recipe uploaded with Shop'NCook for iPhone.
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