Ingredients
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1 (10.5 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
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½ cup sour cream
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1 cup Pace® Picante Sauce
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2 teaspoons chili powder
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2 cups chopped cooked chicken
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½ cup shredded Monterey Jack cheese
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6 (6-inch) flour tortillas, warmed
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1 small tomato, chopped
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1 green onion, sliced
Directions
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Stir soup, sour cream, picante sauce, and chili powder in a medium bowl until combined.
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Transfer 1 cup of the soup-sauce mixture into a large bowl; stir in chicken and cheese.
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Divide chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11x8-inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
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Bake at 350 degrees F until the enchiladas are hot and bubbling, about 40 minutes. Top with tomato and onion.
Recipe Tip
Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas.
Nutrition Facts (per serving)
456 | Calories |
19g | Fat |
46g | Carbs |
23g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 456 | |
% Daily Value * | |
Total Fat 19g | 25% |
Saturated Fat 8g | 39% |
Cholesterol 56mg | 19% |
Sodium 1248mg | 54% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 5g | 18% |
Total Sugars 5g | |
Protein 23g | 46% |
Vitamin C 3mg | 3% |
Calcium 197mg | 15% |
Iron 3mg | 17% |
Potassium 290mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.