Creamy Chicken Enchiladas
10 Mission® Flour Tortilla (8"), warmed *
1 cup (10-3/4 oz.) Campbell's Cream of Chicken Soup, undilutes
1 carton (8 oz.) sour cream
1 cup Pace® Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack Cheese
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 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 and bake in a preheate 350° F., oven for 40 minutes or until hot.
Top with tomato and onion.
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