Easy Chicken & Cheese Enchiladas

By nlhartman

Looking for a creative way to use leftover chicken?  These kicked-up, easy-to-prepare enchiladas come out of the oven hot and bubbly for a flavorful dish the whole family will love.

Ingredients

• 1 1 to 350°F. Stir the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• 2 2 1 Stir 1 cup soup mixture, chicken and cheese in a large bowl.
• 3 3 11 2-inch the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
• 4 4 40 Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
• 1/2 Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
• 3 Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
• Serving Serving Suggestion: Serve with iceberg lettuce salad mixed with carrots and red cabbage and a red wine vinaigrette. For dessert serve prepared refrigerated flan.

Details

Servings 6
Adapted from campbellskitchen.com

Preparation

Step 1

1

Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

2

Stir 1 cup soup mixture, chicken and cheese in a large bowl.

3

Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.

4

Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.