This is an old recipe I got from an insert with a product. I’m using the brand names because it came from Campbell’s kitchens. 🙂 Prep time is about 20 minutes and it bakes in 40.

Creamy Chicken Enchaladas

Preheat oven to 350°
10 Mission soft taco size flour tortillas, warmed
1 can (10 3/4 oz) Campbell’s Ceam of Chicken or 98% Fat Free cream of Chicken Soup
1 8 oz. container of sour cream (can be low fat or fat free)
1 cup Pace Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
1 medium tomato (I don’t use this–allergic, d’uh)
1 green onion, sliced

Mix soup, sour cream, picante sauce and chili powder

Mix 1 cup of above picante mixture with chicken and cheese

Spread about 1/4 cup chicken mixture down center of each tortilla. Rollup and place seam side down in 3 qt. shallow baking dish. Pour remaining picante mixture over enchiladas. Cover with foil.

Bake at 350F for 40 minutes or until hot. Top with tomato and onion. Serves 5.

Easy peasy, ooey gooey winter night dinner. You can serve with a side of refried beans, Mexican rice, or a salad. Good stuffs. Who else is a fan of Mexican food? 😉