Mini Cheesy Chicken Enchiladas

You can’t beat this supper – your family will be thrilled with these creative and delicious enchilada cups filled with chicken and cheese.

Products you'll need:

PACE® Picante Medium Sauce

PACE® Picante Medium Sauce

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CAMPBELL’S® Condensed Cream of Chicken

CAMPBELL’S® Condensed Cream of Chicken

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Ingredients

  • 12 flour tortilla
  • 1 can CAMPBELL’S® Condensed Cream of Chicken
  • 3 cups (750 mL) chicken
  • 1 cup (250 mL) Monterey Jack cheese
  • 3/4 cup (185 mL) PACE® Picante Medium Sauce
  • 1/4 cup (60 mL) sour cream
  • 1 tsp (5 mL) chili powder
  • 2 tbsp (30 mL) tomato
  • 2 tbsp (30 mL) green onion

Directions

  1. Preheat oven to 350°F (180°C). Press tortillas into bottoms and up sides of twelve (2 1/2-inch/6 cm) muffin cups.
  2. In bowl,stir together soup,chicken,cheese,picante sauce,sour cream and chili powder; divide mixture among tortilla cups. Bake for 20 minutes or until heated through and bubbling.
  3. Let enchilada cups cool in muffin pan on wire rack for 5 minutes. Top with tomatoes and green onions before serving.

Recipe tips

For extra-cheesy flavour,sprinkle additional Monterey Jack over top of the enchilada cups as soon as they come out of the oven.

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 220
Fat 8 g
Cholesterol 35 mg
Sodium 560 mg
Carbohydrate 21 g
Dietary Fibre 2 g
Protein 17 g
Calcium 6 %DV

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