Source: Campbell's Recipes

Chicken Enchiladas Verde
What to do with leftover chicken or turkey?  These baked chicken enchiladas are the perfect solution...and they're so good, you'll want to make them again and again.
Rating:
Serves: 6 servings (1 enchilada each)
Prep Time: 15 minutes
Cook Time: 30 minutes

 

 
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/3 cup water
1 can (4.5 ounces) chopped green chiles, drained
1 teaspoon Dried oregano leaves, crushed
1 teaspoon chili powder
2 cups shredded cooked chicken
1/2 cup shredded Mexican cheese blend (about 2 ounces)
6 corn tortilla (6-inch), warmed




Heat the oven to 400°F. Stir the soup, water, chiles, oregano and chili powder in a medium bowl. 

Stir 1 cup soup mixture, chicken and 1/4 cup cheese in a medium bowl.

Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Sprinkle with the remaining cheese. Cover the baking dish.

Bake for 30 minutes or until the enchiladas are hot and bubbling.

Creamy Chicken Enchiladas Verde: For a creamier version, reduce the water to 1/4 cup and stir 1/4 cup sour cream into the soup mixture.
Flavor Variation: Top the baked enchiladas with chopped tomatoes, sliced green onion, sliced pitted ripe olives and/or salsa.
Easy Substitution:  You may substitute flour tortillas for the corn tortillas in this recipe.


Notes:
Nutritional Values per Serving using Campbell's Cream of Chicken Soup: Calories 241, Total Fat 11g, Saturated Fat 4g, Cholesterol 55mg, Sodium 524mg, Total Carbohydrate 18g, Dietary Fiber 3g, Protein 18g, Vitamin A 8%DV, Vitamin C 3%DV, Calcium 10%DV, Iron 6%DV

Nutritional Values per Serving using Campbell's 98% Fat Free Cream of Chicken Soup: Calories 221, Total Fat 8g, Saturated Fat 3g, Cholesterol 52mg, Sodium 365mg, Total Carbohydrate 18g, Dietary Fiber 2g, Protein 18g, Vitamin A 9%DV, Vitamin C 3%DV, Calcium 10%DV, Iron 6%DV


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