Easy Chicken & Cheese Enchiladas |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I found this recipe in a Campbell's Soup advertisement in a magazine. My whole family loves it! My 5 year old son even loves to help me make it! I usually serve these with spanish rice (out of a box!) and a salad or tortilla chips with the leftover picante sauce. If you want to make a healthier version of it, use whole wheat tortillas, 98% fat free soup, light or fat free sour cream, and 2% or fat free cheese. I have made it both ways and it tastes great either way! Also, my prep time doesn't include cooking the chicken since you may have a different cooking method or choose to use precooked chicken. Ingredients:
1 (10 3/4 ounce) can cream of chicken soup |
1/2 cup sour cream |
1 cup picante sauce (i use mild, but you can choose the heat to your tastes) |
2 teaspoons chili powder |
2 cups chopped cooked chicken |
1/2 cup colby&montereyjack cheese, shredded |
6 flour tortillas (warmed so they don't break when rolling) |
1 small tomato, chopped |
1 green onion, sliced |
Directions:
1. Stir the soup, sour cream, picante sauce, and chili powder in a medium bowl.
2. Stir 1 cup pacante sauce mixture, chicken, and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas.
4. Roll up the tortillas and place the seamside up in a 13 x 9 baking dish.
5. Pour the remaining picante sauce mixture over the filled tortillas.
6. Cover the baking dish.
7. Bake at 350 degrees for 40 minutes.
8. Top with the tomato and onion and serve.
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