This is a Campbells recipe that I have tweaked just a bit. It makes a lot so I usually bake a pan and freeze a pan for another time. I have also different salsas and shredded the chicken instead of chopping.
1 10oz. can cream of chicken soup
1/2 C. sour cream
1 C. Pace Picante sauce
2 tsp. chili powder
2 C. chopped cooked chicken
1/2 C. shredded Monterrey jack cheese
tortillas
small tomato
chopped green onions
1. Stir soup, sour cream, picante sauce and chili powder in a bowl.
2. Take 1 C. of soup mixture and add chicken and cheese.
3. Fill tortillas, put remaining soup mixture over the top of enchiladas in a 9X13 pan.
4. Bake at 350 degrees for 40 minutes.
5. Garnish with tomatoes and green onions.
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