Chicken Enchiladas with Creamy Green Chile Sauce |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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On the table in less than an hour, these creamy enchiladas are great for family dinners or for casual get-togethers. Better make plenty...they'll disappear quickly. Ingredients:
1 (10.75 ounce) can campbell's® condensed cream of chicken soup (regular or 98% fat free) |
1/2 cup sour cream |
1 tablespoon butter |
1 medium onion, chopped |
1 teaspoon chili powder |
2 cups chopped cooked chicken or turkey |
1 (4 ounce) can chopped green chiles |
8 (8 inch) flour tortillas, warmed |
1 cup shredded cheddar cheese or monterey jack cheese |
Directions:
1. Stir the soup and sour cream in a small bowl.
2. Heat the butter in a 3-quart saucepan over medium heat. Add the onion and chili powder and cook until the onion is tender. Stir in the chicken, chiles and 2 tablespoons soup mixture.
3. Spread 1/2 cup soup mixture in a 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down into the baking dish. Spoon the remaining soup mixture over the tortillas. Sprinkle with the cheese.
4. Bake at 350 degrees F for 25 minutes or until the enchiladas are hot and bubbling.
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