What to do with leftover chicken or turkey? These baked chicken enchiladas are the perfect solution...and they're so good, you'll want to make them again and again.
cost per recipe: $4.83
The price is determined by the national average.
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
can (4.5 ounces) chopped green chiles, drained
teaspoon dried oregano leaves, crushed
teaspoon chili powder
cups shredded boneless, skinless chicken breasts, cooked
cup Mexican blend cheese
corn tortilla (6-inch), warmed
Heat the oven to 400°F. Stir the soup, water, chiles, oregano and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and 1/4 cup cheese in a medium bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Sprinkle with the remaining cheese. Cover the baking dish.
Bake for 30 minutes or until the enchiladas are hot and bubbling.