1 can (10 3/4 ounces) Cream of Chicken Soup
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2- 3 cups chopped cooked chicken
1 cup shredded Monterey Jack or Mexican cheese
6 flour tortillas (6-inch), warmed
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. Serve with tomato salsa or guacolome if desired.
RECIPE TIPS Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired. Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.