Here's another recipe from Campbell's Kitchen. I love all things Mexican, so I just had to try this recipe. Especially since it was so easy to make. Not my all time favorite enchilada recipe, but still a good one worth making. Great for a week night meal. Kids will like it also.
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup (regular, 98% fat free or Health Request)
1/2 cup sour cream
1 cup Pace Picante Sauce
2 tsp. chili powder
2 cups cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in a 11 x 8 shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. Bake at 350 F degrees for 40 minutes or until the enchiladas are hot and bubbling. Top with tomato and onion.