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CREAMY CHICKEN ENCHILADAS
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One 10¾ oz. can Healthy Request Cream of Chicken soup
8 oz light sour cream
1 cup Pace picante sauce
2 tsp. chili powder
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese
Ten 6-inch flour tortillas
1 large tomato, chopped
3 green onions, sliced
1 avocado, mashed and mixed w/ a little sour cream and picante sauce (quick guacamole)

1. Preheat oven to 350 degrees F.  Spray 9×13 pan with cooking spray.

2.  Stir soup, sour cream, picante sauce and chili powder in a medium bowl.

3. In a large bowl, stir 1 cup of the sauce mixture with the chicken & 1 cup of the cheese.

4.  Spread about 1/4 cup of the chicken mixture down the center of each tortilla.  Roll up and place seam-side-down in prepared dish.  Scoop remaining sauce over the filled tortillas.  Sprinkle with remaining cheese.  Spray a piece of foil with cooking spray.  Place sprayed-side-down on enchiladas and cover tightly.

5. Bake for 40 minutes or until enchiladas are hot and bubbling.  Top individual servings with tomato and onion.  Add a dollop of guacamole, if desired.

Servings: 6

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RATE THIS RECIPE (6 votes, average: 4.50 out of 5)
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This was delicious- the whole family enjoyed!
-San Diego, CA