Looking for a creative way to use leftover chicken? These kicked-up, easy-to-prepare enchiladas come out of the oven hot and bubbly for a flavorful dish the whole family will love.

Ingredients

• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 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 (about 1/2 cup)
• 1 green onion, sliced (about 2 tablespoons)

Directions

Recipe Tips:

Serving Suggestion: Serve with iceberg lettuce salad mixed with carrots and red cabbage and a red wine vinaigrette. For dessert serve prepared refrigerated flan.

Nutrition Information

Nutritional Values per Serving

Using Campbell's Cream of Chicken Soup: : Calories 329, Total Fat 16g, Saturated Fat 7g, Cholesterol 64mg, Sodium 1009mg, Total Carbohydrate 26g, Dietary Fiber 4g, Protein 20g, Vitamin A 17%DV, Vitamin C 5%DV, Calcium 15%DV, Iron 12%DV

Nutritional Values per Serving

Using Campbell's 98% Fat Free Cream of Chicken Soup: : Calories 309, Total Fat 14g, Saturated Fat 6g, Cholesterol 62mg, Sodium 796mg, Total Carbohydrate 25g, Dietary Fiber 3g, Protein 20g, Vitamin A 18%DV, Vitamin C 3%DV, Calcium 15%DV, Iron 11%DV