Print
Email
Add a photo
Ingredients
- 1 can (103/4 oz) Campbell's Condensed Cream of Chiocken Soup
- 1/2 cup sour cream
- 1 cup of Pace Picante Sauce
- 2 tsp of Chili Powder
- 2 cups of chopped cooked chicken
- 1/2 cup shredded Monterey Jack cheese
- 6 flour tortillas (6"), warmed
- 1 small tomato, chopped
- 1 green onion, sliced
Directions
- 1. Heat oven to 350 F. Stir soup, sour cream, picante sauce and chili powder in medium bowl.
- 2. Stir 1 cup of soup mixture, chicken, and cheese in a large bowl.
- 3. Divide chicken mixture among tortillas. Roll up tortillas and place seam-side down in a 11 x 7 x 2" baking dish. Pour remaining soup mixture over filled tortillas. Cover baking dish.
- 4. Bake 40 minutes or until enchiladas are hot and bubbling.
- Top with tomato and onion.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 6 servings | |
| Calories 205 | |
| Calories from Fat 133 | 65% |
| Total Fat 14.9g | 19% |
| Saturated Fat 6.35g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 447mg | 19% |
| Potassium 203mg | 6% |
| Total Carbs 4.66g | 1% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.99g | 3% |
| Protein 12.99g | 21% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
