Easy Chicken and Cheese Enchiladas

Poultry Recipes

Preparation Time: 10 minutes

Start to Finish Time: 40 minutes

Yield: 6 servings

• 1 can (10-3/4 ounces) Campbell's Condensed Cream of Chicken soup (Regular, 98% Fat Free or Healthy Request)
• 1/2 cup sour cream
• 1 cup Pace Picante sauce
• 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)

1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in 11 x 8-inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

4. Bake at 350 degrees F for 40 minutes or until the enchiladas are hot and bubbling. Top with tomato and onion.

Tip: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas.

Cost per recipe: $8.54

Cost per recipe serving: $1.42

Cost calculations based on December 2008 national average prices.

All materials courtesy of: Campbell's Cooking Soups/Swanson Broth

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