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.
cost per recipe: $9.34
The price is determined by the national average.
can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
cup sour cream
medium onion, chopped (about 1/2 cup)
teaspoon chili powder
cups chopped boneless, skinless chicken breasts, cooked or turkey
can (about 4 ounces) chopped green chiles
flour tortilla(8-inch), warmed
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.