1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. 2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl. 3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in 11 x 8-inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. 4. Bake at 350 degrees F for 40 minutes or until the enchiladas are hot and bubbling. Top with tomato and onion. Tip: Stir ½ cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas.
Cost per recipe: $8.54
Cost per recipe serving: $1.42
Cost calculations based on December 2008 national average prices.
All materials courtesy of: Campbell’s Cooking Soups/Swanson Broth