EASY CHICKEN and CHEESE ENCHILLADAS

EASY CHICKEN and CHEESE ENCHILLADAS


1 can (10-3/4-oz.) condensed cream of chicken soup
½ cup sour cream
1 cup picante sauce
2 tsp. chili powder
2 cups chopped cooked chicken
½ cup shredded Monterey jack cheese
6 floured tortillas, 6-inch, warmed
1 small tomato, chopped (about ½ cup)
1 green onion, sliced (about 1/2 cup)


Heat oven to 350^, 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 other tortillas and place seam- side up in a 2-qt. 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 tomato and onions.

Tip: Stir ½ cup canned black beans, drained and minced, into the chicken mixture before filling the tortillas.

Yield: Serves 6.