Subject: Speedy Chicken Enchiladas
From: Unicorn (unicorn@indenial.com)
Date: Mon Dec 09 2002 - 20:14:23 EST
You can serve up enchiladas with speed of fast food and the goodness of
homemade, thanks to this delicious teaming of two Campbell's(R) Soups
and Pace Salsa.
Speedy Chicken Enchiladas
from Campbell's Kitchen
Prep/Cook Time 15 min.
1 lb. boneless chicken breasts, cubed
1 can (10 3/4 oz.) Campbell's(R) Cream of Chicken OR 98% Fat Free Cream
of Chicken Soup
1 cup Pace(R) Chunky Salsa
8 flour tortillas (6'')
1 can Campbell's(R) Cheddar Cheese Soup
Directions:
COOK chicken in nonstick skillet until browned and done, stirring
often. Add chicken soup and 1/2 cup salsa. Heat through.
SPOON about 1/3 cup chicken mixture down center of each tortilla. Roll
up tortilla around filling and place seam-side down in 2-qt.
microwave-safe baking dish.
MIX cheese soup and remaining salsa and pour over enchiladas. Cover.
MICROWAVE on HIGH 5 min. or until hot. Serves 4.
Kitchen Clip:
Flour tortillas are made with all-purpose white or whole wheat
flour--unlike corn tortillas, which are made with corn flour. Flour
tortillas originated in Sonora, a northern Mexican area along the U.S.
border. Because of its proximity to the U.S., Mexican cooks there had
access to white flour and incorporated it in their tortillas.
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