Easy Chicken & Cheese Enchiladas
Makes: 6 servings (1 enchilada each)
Prep: 15 minutes
Bake: 40 minutes
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
1/2 cup black beans, optional
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
Directions
Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and cheese in a large bowl. Stir in 1/2 cup canned black beans, drained and rinsed, if using.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup 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.
Nutrition per Serving
Calories: 323
Fat: 14g
Fiber: 4g
Protein: 20g
Sodium: 943mg
Review
Of course I used fat free sour cream, 98% fat free cream of chicken soup, and reduced fat monterey jack. I poached a package of fresh chicken to use. I made this twice, once for Sherry and once for the Deegan family. The second time I made it with the beans. I suggest using them because they do not change the taste, they make each serving more hearty, and they add fiber. Everyone involved loved this recipe! Highly recommended. I served it with a side of homemade "mexi-rice", which was brown jasmine rice mixed with salsa, corn, and salt and pepper to taste.
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