Picante Chicken Enchiladas

Campbell's Picante Chicken Enchiladas Recipe

Who wouldn't love these enchiladas? They've got chicken, cheese and picante sauce, all wrapped up in a tortilla and baked until the cheese is melted and the filling is hot...yum!

At a glance

Prep

10 min.

Total

50 min.

Serves

6

Servings: 1 enchilada each

Bake: 40 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 jar (16 ounces) Pace® Picante Sauce
1/2 cup sour cream
2 teaspoons chili powder
2 cups cubed cooked chicken
1/2 cup Monterey Jack cheese (about 2 ounces)
6 flour tortillas, warmed
1 green onion, thinly sliced (about 2 tablespoons)

How to Make It

  • 1

    Stir 3/4 cup picante sauce, sour cream and chili powder in a medium bowl.

  • 2

    Stir the picante sauce mixture, chicken and cheese in a large bowl.

  • 3

    Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll up the tortillas and place seam-side up in a lightly greased 11 x 8-inch shallow baking dish. Pour the remaining picante sauce over the filled tortillas. Cover the baking dish.

  • 4

    Bake at 350°F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the onion.  

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  • Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
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RID#50800

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