RECIPE SUGGESTION SUBMITTED BY Jan Todd
My favorite chicken recipe is campbells chicken enchiladas recipe and I pour cheese sauce on top absolutely amazing
1 can (10 3/4 ounces) Campbell’s Healthy Request Condensed Healthy Request Cream of Chicken Soup
1 cup Pace Picante Sauce
1/2 cup water
1/4 cup light sour cream
1 teaspoon chili powder
3 cups shredded cooked chicken breast
6 corn tortillas (6-inch), warmed
1/4 cup shredded reduced fat Cheddar cheese
1 medium tomato, diced (about 1 cup)
4 green onions, thinly sliced (about 1/2 cup)
1 cup Pace Picante Sauce
1/2 cup water
1/4 cup light sour cream
1 teaspoon chili powder
3 cups shredded cooked chicken breast
6 corn tortillas (6-inch), warmed
1/4 cup shredded reduced fat Cheddar cheese
1 medium tomato, diced (about 1 cup)
4 green onions, thinly sliced (about 1/2 cup)
- Heat the oven to 350°F.
- Stir the soup, picante sauce, 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, if desired. Cover the baking dish.Bake for 35 minutes or until the enchiladas are hot and bubbling. Garnish with the tomato and green onions, if desired.
If you enjoyed this article, please consider sharing it!
