Ingredients

1 can campbell’s condensed cream of chicken soup

1/2c sour cream

1c pace picante sauce

2t chili powder

2c chopped cooked chicken

1/2c shredded monterey jack cheese

6 flour tortillas (6")

1 small chopped tomato (optional)

chopped green onions (optional)

Preparation

  1. Heat oven to 350. Stir soup, sour cream, picante sauce, and chili powder in a medium bowl.

  2. Stir 1 cup soup mixture with chicken and cheese in a 2nd bowl.

  3. Divide chicken mixture among tortillas (warm tortillas first to make them easier to roll). Roll up tortillas and place seam-side down in 11 by 7 baking dish. Pour remaining soup mixture over tortillas. Cover baking dish.

  4. Bake 40mins or until enchiladas are hot and bubbling. Top with tomato and green onion, if using.