Creamy Chicken Enchiladas

From: Campbell's Kitchen

Prep: 20 minutes
Bake: 40 minutes

Serves: 6

These delectable baked chicken enchiladas feature flour tortillas filled with tender chicken, Monterey Jack cheese and a zesty cream sauce - it's easy to see why this is a top-rated recipe.

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 container (8 ounces) sour cream
1 cup Pace® Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese (about 4 ounces)
10 flour tortillas (6-inch), warmed
1 medium tomato, chopped (about 1 cup)
1 green onion, sliced (about 2 tablespoons)

Directions:

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.

Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

Bake at 350°F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Nutrition Information

Calories 553, Total Fat 26g, Saturated Fat 11g, Cholesterol 79mg, Sodium 1275mg, Total Carbohydrate 52g, Dietary Fiber 3g, Protein 28g, Vitamin A 22%DV, Vitamin C 7%DV, Calcium 36%DV, Iron 15%DV: Calories 533, Total Fat 23g, Saturated Fat 11g, Cholesterol 79mg, Sodium 1161mg, Total Carbohydrate 52g, Dietary Fiber 2g, Protein 28g, Vitamin A 23%DV, Vitamin C 7%DV, Calcium 36%DV, Iron 15%DV