I haven't made this one yet, but I thought it looked pretty yummy.
From: Campbell's Kitchen
Prep: 15 minutes
Bake: 40 minutes
Serves: 6
Looking for a creative way to use leftover chicken? These kicked-up, easy-to-prepare enchiladas come out of the oven hot and bubbly for a flavorful dish the whole family will love.
Ingredients:
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
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)
Directions:
- Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
- Stir 1 cup soup mixture, chicken and cheese in a large bowl.
- Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup 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.
Recipe Tips:
Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine vinaigrette. For dessert serve prepared refrigerated flan.
Using Campbell's® Condensed 98% FF Cream of Chicken Soup: : Calories 303, Total Fat 14g, Saturated Fat 6g, Cholesterol 62mg, Sodium 783mg, Total Carbohydrate 24g, Dietary Fiber 3g, Protein 20g, Vitamin A 18%DV, Vitamin C 5%DV, Calcium 14%DV, Iron 10%DV
At a Glance
Source: Campbell's Kitchen
Prep: 15 minutes
Bake: 40 minutes
Cost per recipe: $8.54
Makes: 6 servings (1 enchilada each)
Nutrition per Serving
Calories: 323
Fat: 14g
Fiber: 4g
Protein: 20g
Sodium: 943mg
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