Lunch: Easy Chicken and Cheese Enchiladas

Looking for a creative way to use leftover chicken? These kicked-up, easy-to-prepare enchiladas come out of the oven hot and bubbly for a great dish the whole family will love.

Ingredients

1 can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 c. sour cream
1 c. Pace® Picante Sauce
2 tsp. chili powder
2 c. chopped cooked chicken
1/2 c. shredded Monterey Jack cheese
6 flour tortilla (6-inch)
1 small tomato
1 green onion

Instructions

Heat the oven to 350 degrees 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 up in a 2-quart shallow 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.
Tip: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas.
Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine vinaigrette. For dessert serve prepared refrigerated flan. Nutritional Values per Serving using Campbell's Cream of Chicken Soup: Vitamin A 18%DV, Vitamin C 5%DV, Calcium 15%DV, Iron 11%DVNutritional Values per Serving using Campbell's 98% Fat Free Cream of Chicken Soup: Calories 313, Total Fat 14g, Saturated Fat 6g, Cholesterol 62mg, Sodium 836mg, Total Carbohydrate 25g, Dietary Fiber 3g, Protein 20g, Vitamin A 18%DV, Vitamin C 5%DV, Calcium 15%DV, Iron 11%DV

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