Chicken & Cheese Enchiladas

Feeling like Mexican? Ben and I were, so we whipped up this super easy chicken enchilada recipe. It was delicious, and was perfect for the week of Christmas- with the red & green toppings.

• 1 can Campbell's Condensed Cream of Chicken Soup
• 1/2 cup sour cream
• 1 cup  Picante Sauce
• 2 teaspoons 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

.... Great served with Spanish rice and black beans. 

• Directions

  1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
  3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
  4. Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and green onions.

  
  

  Enjoy!