*Ingredients:
°1 can CAMPBELL® Condensed Cream of Chicken Low Fat Soup
°1/2 cup light sour cream
°1 cup Pace® medium hot sauce
°2 tbsp. at t. chili powder
°2 cups chicken, cooked and cut into pieces
°1/2 cup Monterey, shredded
°6 flour tortillas, warmed (20 cm / 8 in)
°1 small tomato, chopped
°1 green onion, minced
*Preparation
Combine soup, sour cream, Picante salsa and chili powder in medium bowl.
Combine 1 cup (250 mL) of the soup mix, chicken, Picante salsa and chili powder in a large bowl.
Spread about 1/4 cup (50 mL) chicken mixture on each tortilla. Roll up each tortilla and place, folded side down, in an 11 × 8 in. (28 × 20 cm) gratin dish. Covering with the rest of sauce mixture. Covering
Bake at 175°C (350°F) until enchiladas are hot and bubbly – about 40 minutes. Garnish with tomato and onion.
Enjoy !
