Subject: Chicken Enchiladas
From: Unicorn (unicorn@indenial.com)
Date: Thu May 29 2003 - 19:03:43 EDT
South of the border ingredients are family favorites, and this dish
brings them all together. Count on Campbell's(R) Kitchen for ideas that
get delicious dinners on the table in no time.
Chicken Enchiladas
from Campbell's Kitchen
Prep Time: 20 min. - Cook Time: 25 min.
1 can (10 3/4 oz.) Campbell's(R) Cream of Chicken OR 98% Fat Free Cream
of Chicken Soup
1/2 cup sour cream
1 tbsp. butter OR margarine
1 medium onion, chopped
1 tsp. chili powder
2 cups chopped cooked chicken OR turkey
1 can (about 4 oz.) chopped green chiles
8 flour tortillas (8'')
1 cup shredded Cheddar cheese OR Monterey Jack cheese
Directions:
MIX soup and sour cream.
HEAT butter 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.
Kitchen Clip:
This complete casserole needs only some fresh veggies and tortilla chips
on the side for added "crunch." Slice a fresh pineapple for dessert to
serve with pound cake.
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