Chicken Enchiladas with Creamy Green Chile Sauce

By marilyncardoza

Ingredients

• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1/2 cup sour cream
• 1 tablespoon butter
• 1 medium onion, chopped (about 1/2 cup)
• 1 teaspoon chili powder
• 2 cups chopped cooked chicken or turkey
• 1 can (about 4 ounces) chopped green chiles
• 8 flour tortillas (8-inch), warmed
• 1 cup shredded Cheddar cheese or Monterey Jack cheese (about 4 ounces)

Preparation

Step 1

Stir the soup and sour cream in a small bowl.

Heat the butter in a 3-quart saucepan over medium heat. Add the onion and chili powder and cook until the onion is tender. Stir in the chicken, chiles and 2 tablespoons soup mixture.

Spread 1/2 cup soup mixture in a 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down into the baking dish. Spoon the remaining soup mixture over the tortillas. Sprinkle with the cheese.

Bake at 350°F. for 25 minutes or until the enchiladas are hot and bubbling.