GREEN CHILI CHICKEN ENCHILADAS
(Serves 6)

I N G R E D I E N T S: 2 cans Cream of Chicken Soup 1 cup Picante Sauce 1 can (4.5 oz. to 6 oz.) green chili peppers (more or less to your taste) 1 t chili powder 2 cups chopped cooked chicken 2 cups shredded cheese (monterey jack or "taco blend") 10 taco sized flour tortillas, warmed 1 medium tomato, chopped 1 green onion, sliced

I N S T R U C T I O N S (rolled)
MIX soup, picante sauce, green chili peppers and chili powder to form picante sauce mixture
MIX 1 cup of the above picante sauce mixture, chicken and cheese
SPREAD about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam-side down in 9" X 13" shallow baking dish. Pour remaining picante sauce mixture over enchiladas.
BAKE at 350ºF for 40 min. or until hot. Top with tomato and onion.

I N S T R U C T I O N S (New Mexican style)
MIX soup, picante sauce, green chili peppers, chili powder, chicken
LAYER create a layer of tortillas on the bottom of a 9" X 13" shallow baking dish. Add a layer of the above chicken and sauce mixture, then a layer of cheese. Repeat until tortillas are gone. Make certain you end with a final layer of cheese.
BAKE at 350ºF for 40 min. or until hot. Top with tomato and onion.

Tip: You can adjust this recipe (zesty to mild) by increasing or decreasing the amount of green chili (chile)peppers and/or chicken to your taste.
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