Creamy Chicken Enchiladas

Oh my gosh...these were sooooo good! I gave some to my neighbor and he is still talking about how good they were!! This recipe is a definite keeper!! Enjoy!! hugs, peg

Creamy Chicken Enchiladas
Serve a Mexican favorite your family will love.
Serves: 6

- 1 can (10 3/4 oz.) Campbell's® Cream of Chicken or Campbell's® 98% Fat Free Cream of Chicken Soup or 25% Less Sodium
- 1 container (8 oz.) sour cream
- 1 cup Pace® Picante Sauce
- 2 tsp. 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-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.

BAKE at 350°F. for 40 min. or until hot. Top with tomato and onion.

Source: Tasty Tuesday Tip of the Week Campbell's®

Recipe source: All Betty Crocker-Pillsburys Yesterdays Recipes yahoo group, submitted by angelkisses