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I made these the other night and they turned out delicious! A big hit with the hubby too! It is really just a few steps, pop in the oven and ready to serve. I took a picture before they went in the oven, but must have been so eager to eat them, I forgot to take a finished product photo. The finished photo is from the Campbells website, where I got the recipe. Mine looked just as good! :-) If you want to give it a try, here are the steps:
1 can Campbell`s Condensed Cream of Chicken Soup
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
6 flour tortillas (6-inch), warmed
1 small tomato, chopped
1 green onion, sliced
Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 7 x 2-inch baking dish. Pour the remaining soup 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.