Easy Chicken & Cheese Enchiladas

1  can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
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
6    flour tortillas (6-inch), warmed
1   small tomato, chopped (about 1/2 cup)
1    green onion, sliced (about 2 tablespoons)

  • Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  • Stir 1 cup soup mixture, chicken and cheese in a large bowl.
  • Divide  the chicken mixture among the tortillas. Roll up the tortillas and  place seam-side down in an 11 x 7 x 2-inch baking dish. Pour the  remaining soup mixture over the filled tortillas. Cover the baking dish.
  • Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.


  • Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
  • Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
  • Serving Suggestion: Serve with iceberg lettuce salad mixed with carrots and red cabbage and  a red wine vinaigrette. For dessert serve prepared refrigerated flan.

I got this from Family Circle magazine! ❤ Kristin Lebon


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