Chicken Enchilada's

By lianbl88

A family favorite, creamy & delicious, lower fat & sodium than eating out. Serve with Spanish Rice and Chips & Gauc

Ingredients

• 2 3 2 3 3 - 3 medium chicken breasts or 3 C cooked / chopped chicken
• 2 2 2 cans Campbell's Healthy Request Cream of Chicken soup
• 2 15 2 15 2 15 oz. can green enchilada sauce
• 2 2 2 cans Old El Paso diced green chili's
• 4 4 4 C shredded Monterey Jack cheese
• 1/2 1/2 1/2 C sour lean or fat free sour cream
• 12 12 12 Mission Artisan Corn & Whole Wheat tortilla's
• 2 9 2 9 12 x 12 baking dishes

Details

Preparation time 30mins
Cooking time 60mins
Adapted from images.search.yahoo.com

Preparation

Step 1

Chicken
Season chicken with Emeril's southwest season, add to a medium saucepan and cover with water, boil 15 - 20 minutes until cooked through, Drain & let cool while preparing the rest.

Preheat oven to 350

Filling
Mix together in a large mixing bowl, 1 can each of enchilada sauce, green chili's, cream of chicken soup, 2 cups Monterey jack cheese and sour cream. Dice chicken and add to mixture, stir until well mixed.

Sauce
In a separate bowl add the remaining can of enchilada sauce, green chili's, cream of chicken soup, mix well

Preparation
Spoon 1/3 cup of the sauce into the bottom of each of the baking dishes and spread to cover bottom. Take a tortilla and add a generous amount of filling and roll into a round enchilada. Place the seam side down across the baking dish, repeat until you have 6 enchilada's in one pan. Repeat for the other pan. Spoon 1/2 of the reaming sauce evenly of each of the tortilla's to fully coat the top. Sprinkle with 1 cup of cheese. Repeat for the other pan.

Bake at 350 for 30 minutes uncovered or until hot and bubbly. Let cool for 8 - 10 minutes to setup before serving.