Recipe: Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

1 can (10 3/4 oz.) Campbell's Cream of Chicken OR Campbell's 98% Fat Free Cream of Chicken Soup
1 container (8 oz.) sour cream
1 cup Pace Picante Sauce
2 tsp. 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-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.

Bake at 350F. for 40 minutes or until hot. Top with tomato and onion.

Serve with a tossed green salad. For dessert, serve your favorite Pepperidge Farm cookies.

*For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is done. Drain and chop chicken.

Servings: 6