Creamy Chicken Enchiladas II recipe

Serves: 6

1 (10 3/4 ounce) can Campbell's Condensed Cream of Chicken Soup OR
    Campbell's Condensed 98% Fat Free Cream of Chicken Soup
1 container (8 ounces) sour cream
1 cup Pace Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 Mission Fajita Size Flour Tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced

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

BAKE at 350 degrees F for 40 minutes 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 pound boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is done. Drain and chop chicken.

Recipe and photograph provided courtesy of Campbell's Kitchen.