Easy Chicken and Cheese Enchiladas
By Yankee Magazine|Jan 23 2009|
Yield
6 servings
Total Time
10 minutes
Ingredients
1 can (10-3/4 ounces) Campbell’s Condensed Cream of Chicken soup (Regular, 98% Fat Free or Healthy Request)
1/2 cup sour cream
1 cup Pace Picante sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
Instructions
1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in 11 x 8-inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
4. Bake at 350 degrees F for 40 minutes or until the enchiladas are hot and bubbling. Top with tomato and onion.
Tip: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas.
Cost per recipe: $8.54
Cost per recipe serving: $1.42
Cost calculations based on December 2008 national average prices.
All materials courtesy of: Campbell’s Cooking Soups/Swanson Broth
I would use 8-inch tortillas instead of 6-inch. This would be a very easy recipe to add whatever ingredients you want. Could have more than one combination in this recipe.
It’s very messy to eat but so worth it! My husband loved it! It’s creamy, but not spicy hot, I used rotisserie chicken. It’s a good one, give it a shot!