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.
cost per recipe: $7.47
The price is determined by the national average.
flour tortilla (6-inch), warmed
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
cup sour cream
cup Pace® Picante Sauce
teaspoon chili powder
cups chopped boneless, skinless chicken breasts, cooked
cup shredded Monterey Jack cheese (about 4 ounces)
tablespoons chopped tomato
tablespoons sliced green onion
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.
Stir the soup, sour cream, picante sauce, chili powder, chicken and cheese in a medium bowl. Divide the chicken mixture among the tortilla cups.
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.