• 4servings
  • 45minutes
  • 734calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, D
MineralsIodine, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 1 can(s) (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup

  2. 1/2 cup(s) sour cream

  3. 1 tablespoon(s) butter

  4. 1 medium onion , chopped

  5. 1 teaspoon(s) chili powder

  6. 2 cup(s) chopped cooked chicken , or turkey 1 can(s) (about 4 oz.) chopped green chiles

  7. 8 (8-inch) flour tortillas , warmed 1 cup(s) shredded Cheddar cheese

  8. Or Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. Stir the soup and sour cream in a small bowl.

  2. 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.

  3. 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.

  4. Bake at 350°F. for 25 minutes or until the enchiladas are hot and bubbling.

  5. 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


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