Chicken and Cheese Enchiladas - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
It's hard to believe just how easy it is to make these mouthwatering enchiladas featuring chicken, green chiles and a spicy cheese sauce served hot and bubbling from the oven.
Ingredients
- 1 can Campbell's® Condensed Cheddar Cheese Soup
- 1/2 c. milk
- 2 c. cooked chicken
- 1/2 c. Pace® Picante Sauce
- 1 can green chiles
- 1 tsp. chili powder
- 8 (8-inch) flour tortillas
Instructions
- Stir the soup and milk in a small bowl.
- Stir 2 tablespoons soup mixture, chicken, picante sauce, chiles and chili powder in a medium bowl.
- Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll the tortillas around the filling and place seam-side down in a greased 3-quart shallow baking dish.
- Pour the remaining soup mixture over the filled enchiladas. Cover the baking dish.
- Bake at 375 degrees F. for 35 minutes or until the filling is hot.
- Tip: You can substitute 3 cans (4. 5 ounces each) Swanson® Premium Chunk White Chicken Breast, drained, for the cooked chicken.
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