Subject: Campbell's Chicken Enchiladas
From: Unicorn (unicorn@indenial.com)
Date: Fri May 05 2000 - 15:46:25 EDT
Food for Thought:
The miracle is this -- the more we share, the more we have. (Leonard
Nimoy)
Recipe of the Day:
Campbell's Cream of Chicken Soup serves up a sensational meal for Cinco
de Mayo -- fast, easy, full of
flavor and ready in just minutes!
Campbell's Chicken Enchiladas
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1696
Prep Time: 20 minutes
Cook Time: 25 minutes
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
1/2 cup sour cream
1 tbsp. margarine
1 medium onion, chopped
1 tsp. chili powder
2 cups chopped cooked chicken or turkey
1 can (about 4 oz.) chopped green chilies
8 flour tortillas (8")
1 cup shredded Cheddar or Monterey Jack cheese
MIX soup and sour cream.
HEAT margarine in saucepan. Add onion and chili powder and cook until
tender. Add chicken, chilies and
2 tbsp. soup mixture.
SPREAD 1/2 cup soup mixture in 2-qt. shallow baking dish. Spoon about
1/4 cup chicken mixture down
center of each tortilla. Roll up and place seam-side down in dish.
SPOON remaining soup mixture on top. Sprinkle with cheese. Bake at
350°F. for 25 min. or until hot.
Serves 4.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
Cooked chicken or turkey
Shredded Cheddar or Monterey Jack cheese
8 flour tortillas (8")
Sour cream
Margarine
1 can (about 4 oz.) chopped green chilies
Medium onion
Chili powder
Kitchen Clip:
For 2 cups cooked chicken, over medium heat in 4 cups boiling water,
cook 1 lb. boneless chicken
breasts or thighs 5 min. or until chicken is no longer pink. Store
cooked chicken for up to 3 days in
the coldest part of your refrigerator. Do not leave cooked poultry
standing at room temperature for
more than 2 hours.
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