Ingredients Jump to Instructions ↓

  1. 1 (10 3/4 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

  2. 1 (8 ounce) container sour cream

  3. 1 cup Pace® Picante Sauce

  4. 2 teaspoons chili powder

  5. 2 cups chopped cooked chicken

  6. 1 cup shredded Monterey Jack cheese

  7. 10 Mission® Fajita Size Flour Tortillas, warmed

  8. 1 medium tomato, chopped

  9. 1 green onion, sliced

Instructions Jump to Ingredients ↑

  1. 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-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover. Bake at 350 degrees F for 40 minutes or until hot. Top with tomato and onion.


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