Food & Drink

Creamy Chicken Enchiladas

Prep time: 15 minutes

Cook time: 40 minutes

Serves 6 (makes 10 enchiladas)

Wendy Guth of Citrus Heights shares this recipe, which uses cream of chicken soup and sour cream for part of the sauce.


1 can Campbell's condensed cream of chicken soup or 98 percent fat free cream of chicken soup

1 8-ounce container sour cream

1 cup Pace picante sauce

2 teaspoons 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


Mix soup, sour cream, picante sauce and chili powder. Mix 1 cup picante sauce mixture, chicken and cheese.

Spread about ¼ cup chicken mixture down center of each tortilla. Roll up and place seam side down in a 13-by-9-inch baking dish. Pour remaining picante sauce mixture over enchiladas. Cover. Bake at 350 degrees for 40 minutes or until hot. Top with tomato and onion and serve.

Per enchilada: 336 calories; 17 grams protein; 32 grams carbohydrates; 15 grams fat (7 saturated, 6 monounsaturated, 2 polyunsaturated); 46 milligrams cholesterol; 764 milligrams sodium; 0 fiber; 1 gram sugar; 41 percent calories from fat.