- 12 (6 inch) flour tortillas, warmed
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1/4 cup sour cream
- 3/4 cup Pace® Picante Sauce
- 1 teaspoon chili powder
- 3 cups chopped cooked chicken
- 1 cup shredded Monterey Jack cheese
- Chopped tomato
- Sliced green onion
- Heat the oven to 350 degrees F. Press the tortillas into the bottoms and up the sides of 12 (2 1/2-inch) muffin-pan cups.
- Stir the soup, sour cream, picante sauce, chili powder, chicken and cheese in a medium bowl. Divide the chicken mixture among the tortilla cups.
- Bake for 20 minutes or until the chicken mixture is hot and bubbling. Sprinkle with additional cheese, if desired. Let the enchilada cups cool in the pan on a wire rack for 5 minutes. Top with the tomato and green onion before serving, if desired.
04/14/2018
recipepes.com
Mini Cheesy Chicken Enchiladas, recipe
PT15M
PT1H
5
455 calories