Easy Chicken Enchiladas

Chicken Enchiladas
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Ingredients

1 can (10-3/4 ounces) Campbell's Condensed Cream of Chicken soup (Regular, 98% Fat Free or Healthy Request)
1/2 cup sour cream
1 cup Pace Picante sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
6 tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

Instructions

1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. 2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl. 3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in 11 x 8-inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. 4. Bake at 350 degrees F for 40 minutes or until the enchiladas are hot and bubbling. Top with tomato and onion. Tip: Stir ½ cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas.

 

Cost per recipe: $8.54
Cost per recipe serving: $1.42
Cost calculations based on December 2008 national average prices.
All materials courtesy of: Campbell’s Cooking Soups/Swanson Broth

 

Yield: 

6 servings

Preparation Time

10 Minutes

Total Time

40 Minutes

Reader Comments

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EASY CHICKEN ENCHILADAS

Good Evening

Good recipe. But can I use any other sauce than picante-style sauce!

Regards
Uma

Alternatives to salsa picante

If what you're trying to avoid is any semblance of chile and its heat, you could use a can of stewed tomatoes, a super mild salsa, or a guacamole without chile that's made with tomatoes and onions. Or, if you don't mind the thought of chopping up a couple of tomatoes, make your own salsa without any chiles in it. However, if you are looking for simple, easy, and no bother, I'd go with the stewed tomatoes. Once stirred in with the chicken and cooked, there's not much difference, other than the heat.