EASY CHICKEN & CHEESE ENCHILADAS (CAMPBELL'S)

EASY CHICKEN & CHEESE ENCHILADAS (CAMPBELL'S) image

Yield 6 enchiladas

Number Of Ingredients 12

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1 can (10 3/4 ounces) Campbell's 98% Fat Free Cream of Chicken Soup
1/2 cup sour cream
1 cup mild salsa
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup Monterey Jack cheese
6 (6-inch) flour tortillas, warmed
1 small tomato, chopped (about 1/2 cup)
Sour cream
Optional add ins:
small can of green chilies (in mix)
small can of black beans, drained

Steps:

1. Heat the oven to 350°F. Stir the soup, sour cream, salsa and chili powder in a medium bowl. 2. Stir 1 cup soup mixture, chicken and cheese in a large bowl. 3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish. 4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and sour cream. I added more cheese on top in the last 5 minutes for the people not dieting. We all topped them with fat free sour cream. Can add avocado slices on top.