Campbell’s Chicken Enchiladas
(from sisina’s recipe box)
Source: adapted from "Campbells":http://www.campbellkitchen.com/recipedetail.aspx?recipeID=24784
- 1 can cream of chicken soup
- 8 oz. sour cream
- 1 cup picante sauce, pureed
- 2 tsp. chili powder
- 2 cups cooked chicken
- 1 cup shredded Monterey Jack cheese
- 10 fajita-size flour tortillas, warmed
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 350°F. for 40 min. or until hot.