Mini Cheesy Chicken Enchilada Cups Recipe
Written by
Robert Washington
Published on
October 23, 2014
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Ingredients
- 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
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