Chicken and Cheese Enchiladas |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Chunks of chicken, diced green chiles and a cheesy sauce-with-a-kick are rolled up in tortillas, covered with more sauce and baked to perfection. Ingredients:
1 (10.75 ounce) can campbell's® condensed cheddar cheese soup |
1/2 cup milk |
2 cups diced cooked chicken |
1/2 cup pace® chunky salsa |
1 (4 ounce) can chopped green chiles |
1 teaspoon chili powder |
8 (8 inch) flour tortillas |
Directions:
1. Mix soup and milk.
2. Mix 2 tablespoons soup mixture, chicken, salsa, chiles and chili powder.
3. Spread about 1/3 cup chicken mixture down center of each tortilla. Roll tortillas around filling and place seam-side down in greased 3-quart shallow baking dish.
4. Pour remaining soup mixture over enchiladas. Cover.
5. Bake at 375 degrees F for 35 minutes or until hot.
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