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.
cost per recipe: $8.26
The price is determined by the national average.
can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
cup light sour cream
teaspoon chili powder
cups shredded cooked boneless, skinless chicken breast
corn tortilla (6-inch), warmed
cup shredded reduced fat Cheddar cheese
medium tomato, diced (about 1 cup)
green onion, thinly sliced (about 1/2 cup)
cup Pace® Picante Sauce
Heat the oven to 350°F.
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.
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.
Bake for 35 minutes or until the enchiladas are hot and bubbling. Garnish with the tomato and green onions, if desired.