Bake time: 40 minutes
Serves: 6
1 (10 & 3/4 oz.) can 98% fat free cream of chicken soup
1/2 sour cream (I used nonfat plain yogurt instead)
1 cup Pace picante sauce
2 tsp. chili powder
2 cups cooked chopped chicken
1/2 cup reduced fat shredded cheese
6 flour tortillas (I used whole wheat)
1 small tomato, chopped
1 green onion, chopped
Directions
Heat oven to 350 F. Stir soup, sour cream, picante sauce and chile powder in medium bowl.
Stir 1 cup soup mixture, chicken and cheese in a large bowl.
Divide chicken mixture among tortillas. Roll up and place seam side down in a casserole or baking dish. Pour remaining soup mixture over the tortillas.
Bake covered for 40 minutes.
Top with tomatoes and onions.
Bake an additional 5 minutes uncovered.
Enjoy!
So tasty and once cooked, the healthy substitutions aren't even noticeable.
Recipe adapted from Campbellskitchen.com
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