1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
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 tortillas (6-inch), warmed
Instructions
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.
Originally Submitted
11/29/2010
0 Out of 5 from
0 reviews
You can add this Chicken Enchiladas Verde recipe to your own private DesktopCookbook.
