10.8 ounces cream of chicken soup fat free 98% canned (Regular or )
2 cups roasted chicken cooked chopped
6 6-inch flour tortilla warmed ()
2 tablespoons spring onion sliced
0.5 cup monterrey jack cheese shredded
1 cup picante sauce pace®
0.5 cup cream sour
0.5 cup tomatoes chopped
Equipment
bowl
oven
baking pan
Directions
Heat the oven to 350F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.Divide the chicken mixture among the tortillas.
Roll up the tortillas and place them seam-side up in a 2-quart shallow baking dish.
Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas.Cost per recipe: $52* Cost per recipe serving: $13**Cost calculations based on July 2008 national average prices
