Source: Campbell's Recipes

Chicken Enchiladas with Creamy Green Chile Sauce
On the table in less than an hour, these creamy enchiladas are great for family dinners or for casual get-togethers.  Better make plenty...they'll disappear quickly.
Rating:
Serves: 4 servings (2 enchiladas each)
Prep Time: 20 minutes
Cook Time: 25 minutes

 

 
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 tortilla (8-inch), warmed
1 cup Shredded Cheddar cheese or Monterey Jack cheese (about 4 ounces)




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.


Notes:
Nutritional Values per Serving using Campbell's® Condensed Cream of Chicken Soup: Calories 734, Total Fat 36g, Saturated Fat 16g, Cholesterol 118mg, Sodium 1438mg, Total Carbohydrate 63g, Dietary Fiber 5g, Protein 39g, Vitamin A 24%DV, Vitamin C 41%DV, Calcium 39%DV, Iron 26%DV

Nutritional Values per Serving using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 686, Total Fat 30g, Saturated Fat 15g, Cholesterol 116mg, Sodium 1258mg, Total Carbohydrate 63g, Dietary Fiber 5g, Protein 40g, Vitamin A 25%DV, Vitamin C 41%DV, Calcium 39%DV, Iron 25%DV


Tips:
Tip: You can substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the chopped cooked chicken.