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® Heart Healthy 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 (scallion), thinly sliced (about 1/2 cup) (optional)
- 1 jalapeño pepper, seeded and sliced (optional)
Instructions
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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.
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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.
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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.
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Step 3
Bake for 35 minutes or until the enchiladas are hot. Serve topped with the tomato, green onions and jalapeño pepper, if desired.
