Friday, October 20, 2006

Dear Jerry,

Celebrate the end of the work week with this tempting south-of-the-border supper.

Creamy Chicken Enchiladas
from Campbell's Kitchen

Prep Time: 20 min. - Cook Time: 40 min.

Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% 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

1 cup shredded Monterey Jack cheese

10 Mission® Fajita Size Flour Tortillas, warmed

1 medium tomato, chopped

1 green onion, sliced

Directions:

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. Serves 6.

TIP: 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.

		To heat tortillas in the microwave, place stacks of 5 or 6 tortillas between two slightly dampened paper towels and heat on high 45 seconds or until warm.
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		Dining is and always was a great artistic opportunity. ~ Frank Lloyd Wright

Campbell Soup Company
Camden, NJ U.S.A. 08103-1701