How To Make Campbell’s Easy Chicken and Cheese Enchiladas
The breast is the leanest part of a chicken. No wonder a lot of health buffs and fitness enthusiasts are drawn to this specific cut of meat. Besides that, you can make all kinds of dishes with it! Just take a look at this collection of chicken breast recipes, and you’ll be surprised by the range of options. Try it out and make everything from crispy baked dishes to tender slow-cooked renditions.
Serves:
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 cup diced green chilies
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 8 small tortillas
- 1 can (10.75 oz) Campbell’s Condensed Cream of Chicken Soup
- 1/2 cup chicken broth
- 1/2 cup shredded cheddar cheese
- Optional toppings: diced tomatoes, sliced green onions, sour cream
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, mix together the shredded chicken, Monterey Jack cheese, sour cream, green chilies, cilantro, cumin, and garlic powder.
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Place a small amount of the chicken mixture onto each tortilla, roll tightly, and place them seam side down in a greased 9×13 inch baking dish.
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In a separate bowl, whisk together the cream of chicken soup and chicken broth. Pour the mixture evenly over the enchiladas.
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Sprinkle the shredded cheddar cheese over the top of the enchiladas.
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Bake for 25 minutes, or until the cheese is melted and bubbly.
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Serve hot with optional toppings, such as diced tomatoes, sliced green onions, and sour cream.
Nutrition
- Calories : 485kcal
- Total Fat : 27g
- Saturated Fat : 12g
- Cholesterol : 114mg
- Sodium : 1278mg
- Total Carbohydrates : 30g
- Dietary Fiber : 2g
- Sugar : 1g
- Protein : 31g
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