Beyond Easy Chicken & Cheese Enchiladas
Looking for a creative way to use leftover chicken? These kicked-up, easy-to-prepare enchiladas from Campbell's Kitchen come out of the oven hot and bubbly for a flavorful dish the whole family will love. It's truly one of the easiest enchiladas recipes you'll ever make.
Notes
Cost per recipe: $8.54.
Recipe Tips:
Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
Serving Suggestion: Serve with iceberg lettuce salad mixed with carrots and red cabbage and a red wine vinaigrette. For dessert serve prepared refrigerated flan.
Serves6 (1 enchilada each)
Preparation Time15 min
Cooking Time40 min
Ingredients
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 cup sour cream
- 1 cup Pace® Picante Sauce
- 2 teaspoons chili powder
- 2 cups chopped cooked chicken
- 1/2 cup shredded Monterey Jack cheese
- 6 flour tortillas (6-inch), warmed
- 1 small tomato, chopped (about 1/2 cup)
- 1 green onion, sliced (about 2 tablespoons)
Instructions
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Preheat the oven to 350 degrees F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
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Stir 1 cup soup mixture, chicken and cheese in a large bowl.
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Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 7 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
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Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
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