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Chicken Enchiladas with Creamy Green Chile Sauce
Recipe by:
Campbell's Kitchen
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.
Ready in 45 mins
Added to favorites by 6 cooks
Ingredients
Serves: 4
- 1 (10.75 ounce) can Campbell's(R) 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
Preparation method
Prep: 20 mins | Cook: 25 mins1.
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.
Tip: You can substitute 3 cans (4.5 ounces each) Swanson(R)Premium White Chunk Chicken Breast in Water, drained, for the chopped cooked chicken.
Provided by: Campbell's Kitchen
Last updated:
Apr 09 2013
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