** I found this recipe on Campbell’s Kitchen and it is so easy! I would have taken pictures but by the time I thought about it, they were GONE!! I think this will be a recipe that we will use often.**
1 can (10 3/4 ounces) Condensed cream of chicken soup, you can use regular or the 99% fat free
1/2 cup sour cream
1 cup of Picante Sauce
2 tsp. chili powder
2 cups cooked chopped chicken
1/2 cup Monterey Jack cheese
6 flour tortillas
1 small tomato, chopped, about 1/2 cup
1 green onion, sliced, about 2 tablespoons
Heat oven to 350 degrees. Stir the soup, sour cream, picante sauce, and chili powder in medium bowl.
Stir 1 cup of soup mixture, chicken, and cheese in large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam side down in an 11x8x2-inch 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 tomato and onion.
** My tips for this recipe: This is a great recipe for left over chicken or you can make chicken for this as I did. I poached several skinless, boneless chicken breasts in chicken broth to make this recipe, it was yummy. Instead of using the Monterey Jack, you can use any cheese you desire. I also did not have picante sauce on hand, so I used taco sauce instead. Since I am allergic to onion, I also covered the tops of the enchiladas with more cheese. So good! **