Name: Healthy Chicken Enchiladas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 cup Pace® Chunky Salsa; 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) (optional); 1 jalapeño pepper, seeded and sliced (optional)

Looking for a way to transform that leftover chicken into a delicious, nourishing dinner recipe? This nutritious, kicked-up enchilada recipe featuring Campbell’s® Healthy Request® Condensed Cream of Chicken Soup and Pace® Chunky Salsa comes out of the oven hot and bubbly for a bold, Mexican-inspired dish that you can feel good about serving your family. Not only are these enchiladas packed with flavor, they’re also a breeze to put together - ensuring you have more time to savor every bite.

Ingredients

1 can (10.5 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
1 cup Pace® Chunky Salsa
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) (optional)
1 jalapeño pepper, seeded and sliced (optional)

Instructions

Tips
- Don’t have leftover chicken in the fridge? Rotisserie chicken is another convenient, time-saving option. Just shred and toss with the soup mixture below.
- Greek yogurt can work as a substitute for sour cream, lending the dish a similar creamy texture.
- Want to add a little something extra? This dish is perfect for incorporating cooking vegetables - try adding spinach or sliced bell peppers to the enchilada filling.
Step 1

Heat the oven to 350°F. While the oven is heating, stir the soup, salsa, 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 2

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. Cover the baking dish.
Step 3

Bake for 35 minutes or until the enchiladas are hot. Serve topped with the tomato, green onions and jalapeño pepper, if desired.