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: $7.71
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
cup sour cream
medium onion, chopped (about 1/2 cup)
teaspoon chili powder
cups chopped cooked chicken or turkey
can (about 4 ounces) chopped green chiles, drained
flour tortilla (8-inch), warmed
cup shredded Cheddar cheese or Monterey Jack cheese (about 4 ounces)
Heat the oven to 350°F. While the oven is heating, 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 for 25 minutes or until the enchiladas are hot and bubbling. Serve topped with Pace® Chunky Salsa and sliced green onions, if desired.