Chicken Enchiladas with Creamy Green Chile Sauce
On the table in less than an hour, these creamy enchiladas are great for family dinners or for casual get-togethers. Better make plenty...they'll disappear quickly.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup sour cream
1 tablespoon butter
1 medium onion, chopped (about 1/2 cup)
1 teaspoon chili powder
2 cups chopped cooked chicken or turkey
1 can (about 4 ounces) chopped green chiles, drained
8 flour tortilla (8-inch), warmed
0.5 cup shredded Cheddar cheese or Monterey Jack cheese (about 4 ounces)
0.5 cup sour cream
1 tablespoon butter
1 medium onion, chopped (about 1/2 cup)
1 teaspoon chili powder
2 cups chopped cooked chicken or turkey
1 can (about 4 ounces) chopped green chiles, drained
8 flour tortilla (8-inch), warmed
0.5 cup shredded Cheddar cheese or Monterey Jack cheese (about 4 ounces)
Instructions
Heat the oven to 350°F. While the oven is heating, stir the soup and sour cream in a small bowl.
Heat the butter in a 3-quart saucepan over medium heat. Add the onion and chili powder and cook until the onion is tender. Stir in the chicken, chiles and 2 tablespoons soup mixture.
Spread 1/2 cup soup mixture in a 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down into the baking dish. Spoon the remaining soup mixture over the tortillas. Sprinkle with the cheese.
Bake for 25 minutes or until the enchiladas are hot and bubbling. Serve topped with Pace® Chunky Salsa and sliced green onions, if desired.
Heat the butter in a 3-quart saucepan over medium heat. Add the onion and chili powder and cook until the onion is tender. Stir in the chicken, chiles and 2 tablespoons soup mixture.
Spread 1/2 cup soup mixture in a 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down into the baking dish. Spoon the remaining soup mixture over the tortillas. Sprinkle with the cheese.
Bake for 25 minutes or until the enchiladas are hot and bubbling. Serve topped with Pace® Chunky Salsa and sliced green onions, if desired.
Chicken Enchiladas with Creamy Green Chile Sauce
On the table in less than an hour, these creamy enchiladas are great for family dinners or for casual get-togethers. Better make plenty...they'll disappear quickly.
Directions
Print
Heat the oven to 350°F. While the oven is heating, stir the soup and sour cream in a small bowl.Heat the butter in a 3-quart saucepan over medium heat. Add the onion and chili powder and cook until the onion is tender. Stir in the chicken, chiles and 2 tablespoons soup mixture.Spread 1/2 cup soup mixture in a 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down into the baking dish. Spoon the remaining soup mixture over the tortillas. Sprinkle with the cheese.Bake for 25 minutes or until the enchiladas are hot and bubbling. Serve topped with Pace® Chunky Salsa and sliced green onions, if desired.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.5 cup sour cream1 tablespoon butter1 medium onion, chopped (about 1/2 cup)1 teaspoon chili powder2 cups chopped cooked chicken or turkey1 can (about 4 ounces) chopped green chiles, drained8 flour tortilla (8-inch), warmed0.5 cup shredded Cheddar cheese or Monterey Jack cheese (about 4 ounces)
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