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Tuesday, March 31, 2009

Easy Chicken & Cheese Enchiladas
From: Campbell's Kitchen
Prep: 15 minutes
Bake: 40 minutes
Serves: 6
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 (don't have to use Pace Brand Picante Sause)
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterrey Jack cheese
6 flour tortilla (6-inch), warmed
1 small tomato, chopped (about 1/2 cup) can be omitted
1 green onion, sliced (about 2 tablespoons) can be omitted

Heat the oven to 350°F. 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 seam-side up in a 2-quart shallow baking dish. Pour the remaining picante sauce 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.
  • Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas.
  • You can also add brocolli and corn for the kids, once it cooks in the sauce you really can't tell, and they are getting their veggies and don't even have time to gripe about them.

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