Monday, April 26, 2010

Recipe: Easy Chicken & Cheese Enchiladas

This is dinner tonight, I think it sounds delicious.  I will have to let you know after we eat!

Easy Chicken & Cheese Enchiladas

Prep: 10 Minutes
Bake: 40 Minutes
Makes: 6 servings

1 can (10 oz) Campbells Condensed Cream of Chicken Soup  (98% fat free or healthy request)
1/2 cup Sour Cream. (Choose fat free to cut the fat!)
1 Cup pace picante sauce
2 tsp chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack Cheese
6 flour tortillas (6") Warmed
1 small tomato, chopped
1 green onion, sliced

1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup of the 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.
4. Pour remaining picante sauce mixture over filled tortillas.  Cover baking dish.
5. bake at 350 for 40 minutes or until enchiladas are hot and bubbling. top with tomato and onion.

I got this from a Campbells Soup ad in a magazine :)


Super Budget Power said...

Yum! Sound good. thanks for the info about the websites.

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