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Chicken Enchiladas

SUBMITTED BY: Campbell's Kitchen 

"Chopped chicken, green chiles and a flavorful sauce made from sour cream, onion, chili powder and Campbell's® Condensed Cream of Chicken Soup are wrapped in tender tortillas and baked with more sauce and shredded Cheddar cheese for a delicious Southwestern-style dish."
RECIPE RATING:
This recipe has been rated 1 time with an average star rating of 4.0
Read Reviews (1)
PREP TIME  20 Min
COOK TIME  25 Min
READY IN  45 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1/2 cup sour cream
  • 1 tablespoon butter or margarine
  • 1 medium onion, chopped
  • 1 teaspoon chili powder
  • 2 cups chopped cooked chicken or turkey
  • 1 (4 ounce) can chopped green chilies
  • 8 (8 inch) flour tortillas, warmed
  • 1 cup shredded Cheddar cheese or Monterey Jack cheese

DIRECTIONS

  1. Mix soup and sour cream. Heat butter in saucepan. Add onion and chili powder and cook until tender. Add chicken, chilies and 2 tablespoons soup mixture.
  2. Spread 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish. Spoon remaining soup mixture on top. Sprinkle with cheese. Bake at 350 degrees F for 25 minutes or until hot.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on Jun. 3, 2009 by Jamie H. 
I really like this recipe, but it came out a little bland. I had to add some salsa after... MORE


 
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Nutritional Information
Chicken Enchiladas

Servings Per Recipe: 4

Amount Per Serving

Calories: 765

  • Total Fat: 39.1g
  • Cholesterol: 111mg
  • Sodium: 1597mg
  • Total Carbs: 66.6g
  •     Dietary Fiber: 5.5g
  • Protein: 36.3g

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