• 4servings
  • 25minutes
  • 759calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, D, P
MineralsChromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (10 3/4 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

  2. 1/2 cup sour cream

  3. 1 tablespoon butter

  4. 1 medium onion, chopped

  5. 1 teaspoon chili powder

  6. 2 cups chopped cooked chicken or turkey

  7. 1 (4 ounce) can chopped green chiles

  8. 8 (8 inch) flour tortillas, warmed

  9. 1 cup shredded Cheddar cheese 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 degrees F for 25 minutes or until the enchiladas are hot and bubbling.


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