Creamy Chicken Enchiladas - BigOven 166423

Creamy Chicken Enchiladas

Ready in 45 minutes
1 review(s) averaging 4. 100% would make again

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1 10.75-oz can Campbell's Cream of Chicken S
1 8-oz container sour cream
1 cup Pace Picante Sauce
2 teaspoons Chili powder
2 cups cooked chicken; chopped
1 cup monterey jack cheese; shredded
10 mission fajita size flour tortillas; warmed
1 medium tomato; chopped
1 green onion; sliced

Original recipe makes 6



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-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.

BAKE at 350F for 40 minute or until hot. Top with tomato and onion.

TIP: For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs, cubed, 5 minute or until chicken is done. Drain and chop chicken.


Added on Award Medal
Calories Per Serving: 326 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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