Chicken Enchiladas Verde

Without a doubt, these creamy enchiladas turn an ordinary weeknight
dinner into something extra-special. All you need to complete the menu
is a romaine salad with mangoes and green onions tossed in a lime
vinaigrette.

Chicken Enchiladas Verde
from Campbell's Kitchen

Prep Time: 15 min.
Bake Time: 30 min.

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
(Regular *or* 98% Fat Free)
1/3 cup water
1 can (4.5 ounces) chopped green chiles, drained
1 teaspoon dried oregano leaves, crushed
1 teaspoon chili powder
2 cups shredded cooked chicken
1/2 cup shredded Mexican cheese blend (about 2 ounces)
6 corn tortillas (6-inch), warmed

1. Heat the oven to 400°F. Stir the soup, water, chiles,
oregano and chili powder in a medium bowl.

2. Stir *1 cup* soup mixture, chicken and *1/4 cup* cheese in a medium bowl.

3. Divide the chicken mixture among the tortillas. Roll up the tortillas
and place seam-side down in a 2-quart shallow baking dish. Pour the
remaining soup mixture over the filled tortillas. Sprinkle with the
remaining cheese. Cover the baking dish.

4. Bake for 30 minutes or until the enchiladas are hot and bubbling.

/Creamy Chicken Enchiladas Verde:/ For a creamier version, reduce the
water to *1/4 cup* and stir *1/4 cup* sour cream into the soup mixture.

/Flavor Variation:/ Top the baked enchiladas with chopped tomatoes,
sliced green onion, sliced pitted ripe olives *and/or* salsa.

/Easy Substitution:/ You may substitute flour tortillas for the corn
tortillas in this recipe.
Makes: 6 servings (1 enchilada each).

Kitchen Clip
                              If you don't have cooked chicken on hand, pick up a rotisserie
chicken from the deli and remove the meat from the bones. If you still
have leftover turkey it can be used in place of the chicken as well.
Received on Tue Nov 30 20:46:22 2010