Yield:
6 servingsIngredients
1 can (10-3/4 ounces) Campbell’s Condensed Cream of Chicken soup (Regular, 98% Fat Free or Healthy Request)
1/2 cup sour cream
1 cup Pace Picante sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
Instructions
1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in 11 x 8-inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
4. Bake at 350 degrees F for 40 minutes or until the enchiladas are hot and bubbling. Top with tomato and onion.
Tip: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas.
Cost per recipe: $8.54
Cost per recipe serving: $1.42
Cost calculations based on December 2008 national average prices.
All materials courtesy of: Campbell’s Cooking Soups/Swanson Broth
