Ingredients

How to make it

  • 1.Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  • 2.Stir 1 cup soup mixture, chicken and cheese in a large bowl.
  • 3.Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
  • 4.Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
  • 5.Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
  • 6.Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
  • 7.Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine vinaigrette. For dessert serve prepared refrigerated flan.

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  • michaella 4 years ago

    Prep: 15 minutes

    Bake: 40 minutes

    Cost per recipe: $8.54

    Makes: 6 servings (1 enchilada each)
    Nutrition per Serving
    Calories: 323

    Fat: 14g

    Fiber: 4g

    Protein: 20g

    Sodium: 943mg
    Was this review helpful? Yes Flag

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