Page 163 - Family cookbook v30_Neat

157

Kerry Carter Dill

Easy Chicken and Cheese Enchiladas

1 can (10‐3/4 oz.) Condensed Cream of Chicken Soup

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

1. Heat oven to 350 degrees.

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

3. Stir one cup of soup mixture with chicken and cheese in a large bowl.

4. Divide the chicken mixture among the tortillas.

5. Roll up the tortillas and place seam‐side up in a 2 quart shallow baking dish.

6. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.

7. Bake for 40 minutes or until hot and bubbling.

8. Top with the tomato and onion.

Optional Tip 1
You can stir 1/2 cup canned black beans drained and rinsed into the chicken mixture before filling the tortillas.

Optional Tip 2
You can substitute 3 (4.5 oz.) cans of Swanson White Chunk Chicken Breast in Water, drained for the cooked chicken.