Lunch: 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 Campbell's® Condensed Cream of Chicken Soup
1/2 c. sour cream
1 tbsp. butter
1 medium onion
1 tsp. chili powder
2 c. chopped cooked chicken
1 can chopped green chiles
8 flour tortillas
1 c. shredded Cheddar cheese
Or Monterey Jack cheese

Instructions

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. using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 686, Total Fat 30g, Saturated Fat 15g, Cholesterol 116mg, Sodium 1258mg, Total Carbohydrate 63g, Dietary Fiber 5g, Protein 40g, Vitamin A 25%DV, Vitamin C 41%DV, Calcium 39%DV, Iron 25%DV

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