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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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What to do with leftover chicken or turkey? These baked chicken enchiladas are the perfect solution . . . and they're so good, you'll want to make them again and again. Ingredients:
1 (10.75 ounce) can campbell's® condensed cream of chicken soup (regular or 98% fat free) |
1/3 cup water |
1 (4.5 ounce) can chopped green chiles, drained |
1 teaspoon dried oregano leaves, crushed |
1 teaspoon chili powder |
2 cups shredded cooked chicken |
1/2 cup shredded mexican cheese blend |
6 (6 inch) corn tortillas, warmed |
Directions:
1. Heat the oven to 400 degrees F. Stir the soup, water, chiles, oregano and chili powder in a medium bowl.
2. Stir 1 cup soup mixture, chicken and 1/4 cup cheese in a medium bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Sprinkle with the remaining cheese. Cover the baking dish.
4. Bake for 30 minutes or until the enchiladas are hot and bubbling.
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