It's hard to believe just how easy it is to make these mouthwatering enchiladas featuring chicken, green chiles and a spicy cheese sauce served hot and bubbling from the oven.
Ingredients
- 1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
- 1/2 cup milk
- 2 cups diced boneless, skinless chicken breasts, cooked
- 1/2 cup Pace® Picante Sauce
- 1 can (about 4 ounces) chopped green chiles
- 1 teaspoon chili powder
- 8 flour tortilla (8-inch), warmed
Instructions
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Tips
- Easy Substitution: You can substitute 3 cans (4.5 ounces each) Swanson® Premium Chunk White Chicken Breast, drained, for the cooked chicken.
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Step 1
Heat the oven to 375°F. While the oven is heating, stir the soup and milk in a small bowl.
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Step 2
Stir 2 tablespoons soup mixture, chicken, picante sauce, chiles and chili powder in a medium bowl.
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Step 3
Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll the tortillas around the filling and place seam-side down in a greased 3-quart shallow baking dish.
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Step 4
Pour the remaining soup mixture over the filled enchiladas. Cover the baking dish.
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Step 5
Bake for 35 minutes or until the filling is hot. Serve topped with chopped fresh cilantro and additional picante sauce, if desired.
