this is an easy recipe that has been in many magazines lately! a great one to try and made a good amount of food! it was sooo yummy & mindlessly easy!
what you need...
1 (10.75 ounce) can Campbell's Condensed Cream of Chicken Soup (98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
10 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced
what you do...Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" pyrex. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. Bake at 350 degrees for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.