Tuesday, September 23, 2008

Easy Chicken & Cheese Enchiladas


Here's another recipe from Campbell's Kitchen. I love all things Mexican, so I just had to try this recipe. Especially since it was so easy to make. Not my all time favorite enchilada recipe, but still a good one worth making. Great for a week night meal. Kids will like it also.


1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup (regular, 98% fat free or Health Request)

1/2 cup sour cream

1 cup Pace Picante Sauce

2 tsp. chili powder

2 cups cooked chicken

1/2 cup shredded Monterey Jack cheese

6 flour tortillas (6"), warmed

1 small tomato, chopped

1 green onion, sliced


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. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in a 11 x 8 shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. Bake at 350 F degrees for 40 minutes or until the enchiladas are hot and bubbling. Top with tomato and onion.

6 comments:

Emiline said...

Cookies, and now enchiladas?

Mmm.

Amanda said...

Looks so yummy! I love easy recipes, I have an enchilada recipe that I use that is so simple, aren't they the best? love your blog!

Katherine Aucoin said...

I love chicken enchaladas and these looks so savory and delicious. I will definitely have to make these next week.

The Blonde Duck said...

You can't go wrong with campbells. And you definately can't go wrong with enchiladas! Yum!

Heather said...

these look lovely and perfect for a mid-week meal!

Esi said...

I love Mexican too which I guess is good living in So Cal.