Ingredients for Easy Chicken And Cheese Enchiladas
- Condensed Cream Of Chicken Soup
- Sour Cream
- Picante Sauce
- Chili Powder
- Chicken
- 1/2 cup shredded Monterey Jack cheese (or your favorite Mexican blend)
- Flour Tortillas
- Tomatoes
- Green Onion
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How to Make Easy Chicken And Cheese Enchiladas
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cooked chicken (shredded), 1 (10.75 ounce) can Campbell's 98% Fat Free Condensed Cream of Chicken Soup, 1/2 cup milk, 1/4 cup chopped onion, and 1/4 cup chopped green chilies.
- Stir in 2 cups shredded cheddar cheese and 1/2 cup shredded Monterey Jack cheese (or your favorite Mexican blend).
- Pour 1/2 cup of enchilada sauce into the bottom of a 9x13 inch baking dish.
- Fill each corn tortilla (approximately 6-8) with about 1/4 cup of the chicken mixture.
- Roll up the tortillas and place seam-down in the baking dish.
- Pour the remaining enchilada sauce (about 1 1/2 cups) over the enchiladas.
- Top with the remaining 1/2 cup of shredded cheddar and Monterey Jack cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let stand for 5 minutes before serving. Garnish with chopped cilantro and sour cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
14g
Fat
28g
Carbs
9g
