Campbell's Kitchen Creamy Chicken Enchiladas1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup1 (8 ounce) container sour cream 1 cup Pace® Picante Sauce 2 teaspoons 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 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-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover. To Freeze: Freeze in freezer safe container. To Reheat: Bake at 350 degrees F for 40 minutes or until hot. Top with tomato and onion. |