Chicken Enchiladas with Creamy Green Chile Sauce Recipe

What You'll Need

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
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 tortillas (8-inch), warmed
1 cup shredded Cheddar cheese  or Monterey Jack cheese (about 4 ounces)

How to Make It

  • 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.

Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

calories

623 665

totalfat

27.7g 31.9g

saturatedfat

12g 13.2g

cholesterol

110mg 113mg

sodium

1520mg 1593mg

totalcarbohydrate

55.4g 55.4g

dietaryfiber

4.9g 4.9g

protein

37.4g 37.4g

vitamina

25%DV 20%DV

vitaminc

20%DV 20%DV

calcium

40%DV 40%DV

iron

20%DV 20%DV

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