Easy Chicken & Cheese Enchiladas

Ingredients:

• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1/2 cup sour cream
• 1 cup picante sauce
• 2 teaspoons chili powder
• 2 cups chopped cooked chicken
• 1/2 cup shredded monterey jack cheese (about 2 ounces)
• 6 flour tortillas, warmed (6-inch)
• 1 small tomato, chopped (about 1/2 cup)
• 1 green onion, sliced (about 2 tablespoons)

Directions:
1 Heat the oven to 350°F Stir the soup, sour cream, Picante sauce and chili powder in a medium bowl.
2 Stir 1 cup soup mixture, chicken and cheese in a large bowl.
3 Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish.
4 Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with tomato and onion. 

 

RECIPE TIPS:
  1.  Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
  2. Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
  3. Serving Suggestion: Serve with iceberg salad mix with carrots and red cabbage and a red wine vinaigrette. For dessert serve prepared refrigerated flan.