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Looking for a way to use that leftover chicken? This healthy, easy-to-prepare, kicked-up enchilada recipe comes out of the oven hot and bubbly for a flavorful Mexican-inspired dish that you can feel good about serving your family.
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.
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.
Bake for 35 minutes or until the enchiladas are hot. Serve topped with the tomato and green onions, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.