Rich’s mom made these while we were visiting last winter, and they were so good I cannot believe I haven’t posted about them before!
She found the recipe in a magazine – all printed up on a handy-dandy little card by the nice folk at Campbell’s Soup – and with nine total ingredients – including the garnish! – it more than qualifies as simple!
•1 can (10-3/4 oz.) condensed cream of chicken soup
•1/2 cup sour cream
•1 cup Pace® Picante Sauce
•2 tsp chili powder
•2 cups chopped, cooked chicken
•1/2 cup shredded Monterey Jack cheese
•6 (6”) flour tortillas
•1 small tomato, chopped
•1 green onion, sliced
Combine the soup, sour cream picante sauce, and chili powder together in a bowl.
Stir one cup of this mixture together with the chicken and cheese, then divide evenly among the six tortillas.
Roll tortillas up and place, seam-side up, in a shallow baking dish. Pour the remaining sauce mixture over the filled and rolled tortillas and cover with foil.
Bake at 350º for forty minutes until the enchiladas are hot and bubbly.
Serve topped with tomato and onion. I guess you could sprinkle some chopped lettuce in as well; and Rich would no doubt add that an extra dab o’ sour cream never hurt anyone. I could mention that a bit o’ the sauce o’ the Tabasco (or mebbe some Earl’s) would also be a good thing.
Want to explore other Campbell’s Soup recipes?
We can help! Check out this vintage recipe for Chicken Paprika, and an old favorite from my Aunt Buzz; Zanzetti – mmm Zanzetti.