29
May
Divide the chicken mixture among the tortillas. Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned and cooked through stirring often.
Heat the oven to 350F.
Campbells chicken enchilada recipe. Ingredients 1 can 10 12 ounces Campbells Condensed Cream of Chicken Soup or 98 Fat Free Cream of Chicken Soup 12 cup sour cream 1 cup Pace Picante Sauce 2 teaspoons chili powder 2 cups chopped cooked chicken 12 cup shredded Monterey Jack cheese 6 6-inch flour tortilla warmed 1. Preheat the oven to 375F. Spread 14 cup salsa in the bottom of an 11x8x2-inch baking.
Mix all ingredients except tortillas and chicken in a large bowl. Set aside about 1 cup of the mixture. Mix in shredded chicken.
Spread the mixture. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam side down in an 11-by-8-b- 2-inch baking dish.
Pour the remaining soup mixture over the filled tortillas. Cover the baking dish. Bake for 40 minutes or until the enchiladas.
Serves 5 to 6. Alternately layer tortillas chicken onions chilies soup and cheese until all ingredients are used. Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned and cooked through stirring often.
Stir in the chicken soup and 12 cup salsa and cook until the mixture is. Heat the oven to 350F. Stir the soup sour cream salsa and chili powder in a medium bowl.
Stir 1 cup soup mixture chicken and cheese in a large bowl.