Speedy Chicken Enchiladas

If you've got 15 minutes, some chicken and a few pantry staples, you can
make this Tex-Mex specialty that's so good it has universal appeal!

Speedy Chicken Enchiladas
from Campbell's Kitchen

Prep/Cook Time: 15 min.

1 lb. skinless, boneless chicken breast, cubed
1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)
1 cup Pace(R) Chunky Salsa
8 flour tortillas (6-inch)
1 can (10 3/4 ounces) Campbell's(R) Condensed Cheddar Cheese Soup

Directions:
Cook chicken in a 10-inch nonstick skillet over medium-high heat until
browned and cooked through, stirring often. Add chicken soup and 1/2 cup
salsa. Heat until hot and bubbling..
Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll
up tortilla around filling and place seam-side down in a 2-quart
microwave-safe baking dish.
Mix cheese soup and remaining salsa and pour over enchiladas. Cover the
dish.
Microwave on HIGH for 5 minutes or until hot and bubbling. Serves 8.

Kitchen Clip:
Keep the theme going by serving the enchiladas with Spanish-style yellow
rice and prepared refried beans.
Received on Fri Feb 20 14:41:23 2009