I doubled the recipe to make 12 enchiladas. It's such an easy recipe that went together really quickly. Once assembled, all you have to do is pop it into the oven and put the rice (the side dish) on to cook.
Can you say MMmmm MMmmm Good!
Chicken and Cheese Enchiladas
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side
Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling.
Serve the enchiladas over cooked rice.