4.0 – 1 reviews • Chicken Recipes
| Total: |
55 min |
| Prep: |
15 min |
| Cook: |
40 min |
| Yield: |
6 servings |
Ingredients
- 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1/2 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
- Heat the oven to 350 degrees F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
- Stir 1 cup soup mixture, chicken and cheese in a large bowl.
- Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
- Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
- Tip: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas.
- Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine viniagrette. For dessert serve prepared refrigerated flan.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
352 |
| Total Fat |
17 g |
| Saturated Fat |
7 g |
| Carbohydrates |
29 g |
| Dietary Fiber |
2 g |
| Sugar |
3 g |
| Protein |
20 g |
| Cholesterol |
59 mg |
| Sodium |
857 mg |
