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Dinnertime Recipes

Mini Cheesy Chicken Enchiladas

Summary

Individual chicken enchilada cups will absolutely thrill your family

What You Need

  • 12 flour tortillas (6-inch), warmed
  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1/4 cup sour cream
  • 3/4 cup Pace® Picante Sauce
  • 1 teaspoon chili powder
  • 3 cups chopped cooked chicken
  • 1 cup shredded Monterey Jack cheese (about 4 ounces)
  • Chopped tomato and sliced green onion

Instructions

  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.
  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.
  3. Bake for 20 minutes or until the chicken mixture is hot and bubbling. Sprinkle with additional cheese, if desired.
  4. Let the enchilada cups cool in the pan on a wire rack for 5 minutes.
  5. Top with the tomato and green onion before serving, if desired.
Cooking time (duration)

Prep Time: 15 min, Cook Time: 20 min

Number of servings (yield)

6 servings

Category

Dinnertime

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Ratings & Reviews

1 review

Awesome dinner and perfect for our Mexican Fiesta Dinner Night!! My family loved this and my kiddos thought the tortilla bowls were so cool.
Anonymous – 02/20/2014 –

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Serve.  Save.  Enjoy.