- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 239.0
- Total Fat: 7.9 g
- Cholesterol: 13.8 mg
- Sodium: 660.7 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 2.3 g
- Protein: 17.9 g
Easy Chicken and cheese EnchiladasSubmitted by: JENNSTAGG
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 lbs chopped cooked chicken
1/4 cup shredded Mozz cheese
1 oz shredded cheddar cheese
8 flour tortilla (6-inch), warmed
5 green onion, sliced
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam-side up in a 2-quart shallow baking dish. Pour the remaining picante sauce 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.
Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas.
Serving Suggestion: Serve with iceberg salad mix with carrots and red cabbage and a red wine viniagrette. For dessert serve prepared refrigerated flan.