Courtesy of Campbell's® Kitchen
6Servings•15 Min.Prep Time•40 Min.Cook Time•Iceberg lettuce salad mixed with carrots and red cabbage and a red wine vinaigrette.Serve With•
原料：
- 1 can CAMPBELL'S® condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1/2 c. sour cream
- 1 c. Pace® Picante Sauce
- 2 tsp. chili powder
- 2 c. chopped cooked chicken
- 1/2 c. shredded Monterey Jack cheese
- 6 flour tortillas (6-in.), warmed
- 1 small tomato, chopped (about 1/2 c.)
- 1 green onion, sliced (about 2 Tbsp.)
说明：
- Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
- Stir 1 c. soup mixture, chicken and cheese in a large bowl.
- Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 7 x 2-in. baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
- Bake for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Recipe Tips:
- Ingredient Note: Stir 1/2 c. canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
- Easy Substitution: Substitute 3 cans (4.5 oz. each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
营养：
| 成分 | 数值 |
|---|
| Calories | 309 |
| Total Fat | 16g |
| Saturated Fat | 7g |
| Cholesterol | 64mg |
| Total Carbs | 26g |
| Fiber | 4g |
| Protein | 20g |
| Sodium | 1009mg |