These individual chicken enchilada cups will absolutely thrill your family. Cooked chicken, picante sauce, sour cream, cream of chicken soup and Monterey Jack cheese combine to make a tasty filling for warm flour tortilla cups. Pop them in the oven for 20 minutes and you’ve got a creative, delicious meal idea that can’t be beat.
Ingredients
- 12 flour tortilla (6-inch), warmed
- 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
- 1/4 cup sour cream
- 3/4 cup Pace® Picante Sauce
- 1 teaspoon chili powder
- 3 cups chopped boneless, skinless chicken breasts, cooked
- 1 cup shredded Monterey Jack cheese (about 4 ounces)
- 2 tablespoons chopped tomato
- 2 tablespoons sliced green onion (scallion)
Instructions
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Step 1
Heat the oven to 350°F. Press the tortillas into the bottoms and up the sides of 12 (2 1/2-inch) muffin-pan cups.
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Step 2
Stir the soup, sour cream, picante sauce, chili powder, chicken and cheese in a medium bowl. Divide the chicken mixture among the tortilla cups.
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Step 3
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.
