Chicken, Corn, Chili Enchiladas

By Robbye

Ingredients

• 1 18.3 oz carton Southwestern corn soup (Campbell's V8)
• 1/2 c. reduced fat sour cream
• 1/2 c. chopped onion
• 2 c. cooked chicken or turkey, chopped
• 1 14.5 oz can drained diced tomatoes, divided
• 1 4 ox can drained, diced green chilies
• 12 (6-inch) or 8 (8-inch) corn or fat free flour tortillas
• 1/2 c. 50% reduced-fat shredded Jalapeno or sharp cheddar cheese
• Fresh cilantro

Details

Servings 12
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Oven to 350.

Mix the soup and sour cream in a small bowl until smooth.

In a large bowl, cover and microwave the onion on high for 3 minutes; drain. Stir in chicken, one cup of tomatoes, chilies and 2 T soup mixture.

Spread 1/2 c. of soup mix in a shallow 9 x 13 inch baking dish coated with cooking spray. Spoon about 1/4 cup chicken mix down center of each tortilla.

Roll and place seam side down in dish. Spoon the remaining soup mix over the filled tortillas. Top with cheese. Bake 35-40 minutes or until the enchiladas are hot and bubbling. Top with the remaining tomatoes and cilantro.