Prep: 20 minutes
Bake: 40 minutes
Serves: 6
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 Southern Mild Salsa
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese (about 4 ounces)
10 flour tortillas (6-inch), warmed
1 medium tomato, chopped (about 1 cup)
1 green onion, sliced (about 2 tablespoons) |
Stir the soup, sour cream, Southern Salsa and chili powder in a medium bowl.Stir 1 cup Southern Salsa 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 Southern Salsa 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.Tip for 2 cups of chopped cooked chicken: Heat 4 cups water in a 3-quart saucepan over medium heat to a boil. Add 1 pound skinless, boneless chicken breasts or thighs, cubed, and cook for 5 minutes or until the chicken is cooked through. Drain and chop the chicken. |
