Thursday, May 6, 2010

EASY CHICKEN & CHEESE ENCHILADAS

This is good. It is from CampbellsKitchen.com. Prep: 10 min. Bake: 40 min. Serves 6
1 can condensed Cream of Chicken soup. 1/2 c. sour cream. 1 c. picante sauce. 2 tbs. chili powder. 2 c. cooked diced chicken. 1/2 c. shredded Mex. cheese. 6 flour tortillas (6"), warmed. 1 small tomato, chopped. 1 green onion, sliced.

1. Stir soup, sour cream, picante sauce and chili powder in medium bowl.
2. Stir 1 c. picante sauce mixture, chicken and cheese in large bowl.
3. Divide chicken mixture among tortillas. Roll up the tortillas and place seam side up in 2-qt. shallow baking dish. Pour remaining picante sauce over the filled tortillas.
4. Cover and bake at 350 for 40 minutes or until hot and bubbling.
5. Top with tomato and onion.