Chicken, Corn, Chili Enchiladas

Chicken, Corn, Chili Enchiladas
Chicken, Corn, Chili Enchiladas

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

12

enchiladas

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

12

servings

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

Directions

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.

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