Main Dishes
Easy Chicken And Cheese Casserole
by Campbell's
Ingredients
- 1 can ( 10 ¾ oz.) Campbell’s Condensed Cream of Chicken Soup
- ½ cup shredded Monterey Jack cheese
- 6 flour tortillas, warmed
- ½ c. sour cream
- 1 small tomato, chopped
- 1 c. Pace Picante Sauce
- 1 green onion, sliced
- 2 tsp. chili powder
- 2 c. cooked chicken, chopped
Directions
Stir soup, sour cream, picante sauce and chili powder in medium bowl. Stir 1 cup picante sauce mixture, chicken and cheese in large bowl. Divide chicken mixture among tortillas. Roll up tortillas and place seam-side up in a 2-qt. shallow baking dish. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish. Bake at 350° F for 40 min. or until enchiladas are hot and bubbling. Top with tomato and onion.