Lightened-Up Chicken Enchiladas
Looking for a way to use that left over chicken? This easy-to-prepare, kicked-up and light tasting chicken enchilada recipe comes out of the oven hot and bubbly for a Mexican-inspired dish that you can feel good about serving your family.
serves
6
people
Ingredients
cost per recipe: $8.26
The price is determined by the national average.
-
1
can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
-
1/2
cup water
-
1/4
cup light sour cream
-
1
teaspoon chili powder
-
3
cups shredded cooked boneless, skinless chicken breast
-
6
corn tortilla (6-inch), warmed
-
1/4
cup shredded reduced fat Cheddar cheese
-
1
medium tomato, diced (about 1 cup)
-
4
green onion, thinly sliced (about 1/2 cup)
-
1
cup Pace® Picante Sauce
How to Make It
Step 1
Heat the oven to 350°F.
Step 2
Stir the soup, picante sauce, water, sour cream and chili powder in a large bowl. Reserve 3/4 cup soup mixture. Add the chicken to the remaining soup mixture and stir to coat.
Step 3
Spoon 1/2 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling. Place the filled tortillas seam-side down into an 11x8x2-inch baking dish. Spoon the reserved soup mixture over the filled tortillas. Sprinkle with the cheese, if desired. Cover the baking dish.
Step 4
Bake for 35 minutes or until the enchiladas are hot and bubbling. Garnish with the tomato and green onions, if desired.
