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Easy Chicken and Cheese Enchilada

1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup sour cream
1 cup picante sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (about 2 oz.)
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 Tbsp.)

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 seamside up in 11 x 8-inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. Bake at 350°F for 40 minutes or until the enchiladas are hot and bubbling. Top with tomato and onion. Tip: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas. Makes 6 servings.

 


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