Chicken & Cheese Enchiladas
It's hard to believe just how easy it is to make these mouthwatering enchiladas featuring chicken, green chiles and a spicy cheese sauce served hot and bubbling from the oven.
Ingredients
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
0.5 cup milk
2 cups diced boneless, skinless chicken breasts, cooked
0.5 cup Pace® Picante Sauce
1 can (about 4 ounces) chopped green chiles
1 teaspoon chili powder
8 flour tortilla (8-inch), warmed
0.5 cup milk
2 cups diced boneless, skinless chicken breasts, cooked
0.5 cup Pace® Picante Sauce
1 can (about 4 ounces) chopped green chiles
1 teaspoon chili powder
8 flour tortilla (8-inch), warmed
Instructions
Heat the oven to 375°F. While the oven is heating, stir the soup and milk in a small bowl.
Stir 2 tablespoons soup mixture, chicken, picante sauce, chiles and chili powder in a medium bowl.
Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll the tortillas around the filling and place seam-side down in a greased 3-quart shallow baking dish.
Pour the remaining soup mixture over the filled enchiladas. Cover the baking dish.
Bake for 35 minutes or until the filling is hot. Serve topped with chopped fresh cilantro and additional picante sauce, if desired.
Stir 2 tablespoons soup mixture, chicken, picante sauce, chiles and chili powder in a medium bowl.
Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll the tortillas around the filling and place seam-side down in a greased 3-quart shallow baking dish.
Pour the remaining soup mixture over the filled enchiladas. Cover the baking dish.
Bake for 35 minutes or until the filling is hot. Serve topped with chopped fresh cilantro and additional picante sauce, if desired.
Chicken & Cheese Enchiladas
It's hard to believe just how easy it is to make these mouthwatering enchiladas featuring chicken, green chiles and a spicy cheese sauce served hot and bubbling from the oven.
Directions
Print
Heat the oven to 375°F. While the oven is heating, stir the soup and milk in a small bowl.Stir 2 tablespoons soup mixture, chicken, picante sauce, chiles and chili powder in a medium bowl.Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll the tortillas around the filling and place seam-side down in a greased 3-quart shallow baking dish.Pour the remaining soup mixture over the filled enchiladas. Cover the baking dish.Bake for 35 minutes or until the filling is hot. Serve topped with chopped fresh cilantro and additional picante sauce, if desired.
Ingredients
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup0.5 cup milk2 cups diced boneless, skinless chicken breasts, cooked0.5 cup Pace® Picante Sauce1 can (about 4 ounces) chopped green chiles1 teaspoon chili powder8 flour tortilla (8-inch), warmed
Nacho Tacos
Sauté ground beef, onion and chili powder...
Pumpkin Apple Mash
The comforting flavors of the fall harvest...
Sun-Dried Tomato Quiche Cups
Chopped sun-dried tomatoes, crumbled Gorgo...
Nacho Cheesy Quesadillas
In the mood for a little Southwestern food...