Cooking Directions

• Heat the oven to 350°F.   While the oven is heating, stir the soup and sour cream in a small bowl.
• Heat the butter in a 3-quart saucepan over medium heat.  Add the onion and chili powder and cook until the onion is tender.  Stir in the chicken, chiles and 2 tablespoons soup mixture.
• Spread 1/2 cup soup mixture in a 2-quart shallow baking dish.  Spoon about 1/4 cup chicken mixture down the center of each tortilla.  Roll up and place seam-side down into the baking dish.  Spoon the remaining soup mixture over the tortillas.  Sprinkle with the cheese.
• Bake for 25 minutes or until the enchiladas are hot and bubbling.  Serve topped with Pace® Chunky Salsa and sliced green onions, if desired.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 0.5 cup sour cream
• 1 tablespoon butter
• 1 medium onion, chopped (about 1/2 cup)
• 1 teaspoon chili powder
• 2 cups chopped cooked chicken or turkey
• 1 can (about 4 ounces) chopped green chiles, drained
• 8 flour tortilla (8-inch), warmed
• 0.5 cup shredded Cheddar cheese or Monterey Jack cheese (about 4 ounces)