Subject: Campbell's Cheesy Chicken Enchiladas
From: Unicorn (unicorn@indenial.com)
Date: Fri Dec 01 2000 - 20:55:03 EST
Food for Thought:
If we cannot live so as to be happy, let us at least live so as to
deserve it. (Immanuel Hermann von Fichte)
Recipe of the Day:
End the week in South-of-the-Border style with our Cheesy Chicken
Enchiladas, quick to make and delicious to eat
with Campbell's Cheddar Cheese Soup.
Campbell's Cheesy Chicken Enchiladas
Prep Time: 15 minutes
Cook Time: 25 minutes
1 can Campbell's Cheddar Cheese Soup
1/2 cup milk
2 cups chopped cooked chicken
3/4 cup Pace Picante Sauce
1 tsp. chili powder
8 flour tortillas (8")
Chopped tomato
MIX soup and milk.
MIX 2 tbsp. soup mixture, chicken, picante sauce and chili powder.
SPREAD 1/2 cup soup mixture in 3-qt. shallow baking dish. Spoon about
1/4 cup chicken mixture on each tortilla.
Roll tortilla around filling and place seam-side down in baking dish.
Top with remaining soup mixture. Cover.
BAKE at 350°F. for 25 min. or until hot. Garnish with tomato. Serves 4.
Shopping List:
1 can Campbell's® Cheddar Cheese Soup
Cooked chicken
Milk
8 flour tortillas (8")
Pace Picante Sauce
Tomato
Chili powder
Kitchen Clip:
For 2 cups chopped cooked chicken, cube 1 lb. skinless, boneless chicken
breasts or thighs and cook in 4 cups
boiling water over medium heat 5 min. or until chicken is no longer
pink. Drain and chop cooked cubed chicken on
clean cutting surface.
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