Easy Chicken Enchiladas Recipe
Recipe via Campbell's Kitchen
Servings 4
Ingredients
- 1 carton 14.5 ounces [i ] Campbell's® Soups For Easy Cooking[ /i ] Mexican Style Tomato
- 2 cups chopped cooked chicken
- 1 cup shredded Colby Jack cheese about 4 ounces
- 8 flour tortillas or corn tortillas 6-inch, warmed
- 1 teaspoon chopped fresh cilantro optional
Instructions
- Heat the oven to 350°F. Stir 1/2 cup soup, the chicken and 1/2 cup cheese in a medium bowl.
- Spoon about 1/4 cup chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down into an 11x8x2-inch baking dish. Pour the remaining soup over the tortillas. Cover the baking dish.
- Bake for 25 minutes or until the enchiladas are hot and bubbling. Top with the remaining cheese. Sprinkle with the cilantro, if desired.
