Mini Cheesy Chicken Enchiladas

Ingredients

• Servings: 6
• 12 (6 inch) flour tortillas, warmed
• 1 (10.75 ounce) can campbell's® condensed cream of chicken soup (regular or 98% fat free)
• 1/4 cup sour cream
• 3/4 cup pace® picante sauce
• 1 teaspoon chili powder
• 3 cups chopped cooked chicken
• 1 cup shredded monterey jack cheese
• chopped tomato
• sliced green onion

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 40 mins


• heat the oven to 350 degrees f. press the tortillas into the bottoms and up the sides of 12 (2 1/2-inch) muffin-pan cups.
• stir the soup, sour cream, picante sauce, chili powder, chicken and cheese in a medium bowl. divide the chicken mixture among the tortilla cups.
• bake for 20 minutes or until the chicken mixture is hot and bubbling. sprinkle with additional cheese, if desired. let the enchilada cups cool in the pan on a wire rack for 5 minutes. top with the tomato and green onion before serving, if desired.