Recipes

Chicken Enchiladas with Creamy Green Chile Sauce

Casserole 

• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1/2 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
• 8 flour tortillas (8-inch), warmed
• 1 cup shredded Cheddar cheese
• OR Monterey Jack cheese (about 4 ounces)

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 at 350°F. for 25 minutes or until the enchiladas are hot and bubbling.

Tip: You can substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the chopped cooked chicken.

One of the ladies in my Bible Study group made these for a dinner party and they were the best. She has told me that she adapted it from a recipe on from Campbells. I did a little research and found the closest I could. Enjoy!!

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Website Credit: http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=24271&ref=%2fSearchRecipesResult.aspx%3fSearchType%3d1%26q%3denchiladas%26page%3d3