Chicken Enchiladas Verde

By Jaxson

Ingredients

• 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

Preparation

Step 1

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.