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.
- Preheat oven to 350°F (180°C). Press tortillas into bottoms and up sides of twelve (2 1/2-inch/6 cm) muffin cups.
- 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.
- Let enchilada cups cool in muffin pan on wire rack for 5 minutes. Top with tomatoes and green onions before serving.
For extra-cheesy flavour,sprinkle additional Monterey Jack over top of the enchilada cups as soon as they come out of the oven.
Recipe Made With
PACE® Picante Medium Sauce
CAMPBELL’S® Condensed Cream of Chicken
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