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Creamy Chicken Enchiladas

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“I saw this on the Campbells site while looking for another recipe. It looks good and was highly rated, so I'm posting it so I don't loose it.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. MIX soup, sour cream, picante sauce and chili powder.
  2. MIX 1 cup picante sauce mixture, chicken and cheese.
  3. 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.
  4. BAKE at 350°F for 40 minute or until hot. Top with tomato and onion.
  5. 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 minute or until chicken is done. Drain and chop chicken.

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