meal- creamy chicken enchiladas

CREAMY CHICKEN ENCHILADAS

Ingredients:1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or 25% Less Sodium)

1 container (8 ounces) sour cream 1 cup Pace® Picante Sauce 2 tsp. chili powder 2 cups chopped cooked chicken 1 cup shredded Monterey Jack cheese (about 4 ounces)10 flour tortillas (6-inch), warmed1 medium tomato, chopped (about 1 cup)1 green onion, sliced (about 2 tablespoons)Directions:
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

Bake at 350°F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

This one is from kraftfoods.com and it's very convenient if you dont have time cause the oven does all the work :)
EASY CHICKEN PARMESAN

1 jar (26 oz.) spaghetti sauce
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1-1/2 cups KRAFT Shredded Mozzarella Cheese
Make It
HEAT oven to 375°F. Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to coat both sides with sauce. Cover with foil.
BAKE 30 min. Uncover.
TOP with remaining cheeses; bake 5 min. or until chicken is done (165ºF) and cheese is melted.
Hope you like it as we do!!! :D