Easy Chicken & Cheese Enchiladas

[ambertorija]

Okay I think you've heard me say, I'm always busy and always in a rush. Three kids and no time, but I don't want to serve them Chicken Nuggets or Mac and Cheese every night. I have a collection of easy quick meals to prepare that cost under $10 to make, double bonus This is dinner tonight!

Easy Chicken and Cheese Enchilada's


Prep: 15 minutes
Bake: 40 minutes

Serves: 6



Ingredients:


1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortilla (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)



Directions:



Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam-side up in a 2-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas.

Serving Suggestion: Serve with iceberg salad mix with carrots and red cabbage and a red wine viniagrette. For dessert serve prepared refrigerated flan.

Cost per recipe: $8.54*