My daughter-in-law makes this recipe for my son and he raves about it. I asked her for the recipe because it sounded so delicious. I like anything with a Mexican flair. The recipe comes from the Campbell's Kitchen so it incorporates soup in the recipe. I made it and the results were wonderful. I will put my little adaptations in parentheses ( ). Try making it for your family because even the kids will like this one. And it's pretty easy. It made a full 9"x 13" casserole with 10 enchiladas.
1 can Campbell's Cream of Chicken soup
1-8oz container sour cream
1 cup Pace Picante Sauce
2 teaspoons chili powder
(1-1/2 teaspoons cumin powder)
(Your favorite bottled hot sauce)
2 cups(4 small chicken breasts) chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 flour tortillas, 6" size
1 cup chopped tomato
3 scallions, sliced thin
Stir the soup, sour cream, picante sauce, chili powder, (and cumin) in a medium bowl. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl (with a few dashes of hot sauce). Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3 quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. Bake at 350 F for 40 minutes (375 for 45 minutes) or until the enchiladas are hot and bubbling. Top with chopped tomato and scallions.
Tip for 2 cups chopped cooked chicken:
Heat 4 cups water in a large saucepan over medium heat to a boil. Add 1 pound skinless, boneless, chicken breasts or thighs, cubed and cook about 5 minutes or until the chicken is cooked through. Drain and chop the chicken smaller.
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