Creamy Chicken Enchiladas is my all time favorite home cooked meal. My mother in law made them for my wedding rehersal dinner. Thought I would share the yummy

Ingredients:

1 can (10 3/4 oz.)

condensed cream of chicken soup OR 97% Fat Free Cream of Chicken Soup

1 container (8 oz.) sour cream

1 cup Pace® Picante Sauce

2 tsp. chili powder

2 cups chopped cooked chicken shopping list

1 cup shredded monterey jack cheese

10 Mission® Fajita Size flour tortillas, warmed

1 medium tomato, chopped

1 green onion, sliced

Method:

Mix soup, sour cream, picante sauce and chili powder.

Mix 1 cup picante sauce mixture, chicken and cheese.

Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish.

Pour remaining picante sauce mixture over enchiladas. Cover.

BAKE at 350°F. for 40 min. or until hot. Top with tomato and onion.

Notes and Tips:

For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs, cubed, 5 min. or until chicken is done. Drain and chop chicken.