Saturday, March 5, 2011

Chicken Enchiladas Verde

Your stomach is about to meet the best thing that has ever hit it:) I love this meal. I enjoyed every single bite. Justin on the other hand was so full from his lunch he didn't have a bite. His loss;)

Chicken Enchiladas Verde

You Will Need:
1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
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 or turkey
1/2 cup finely shredded Mexican cheese blend (about 2 ounces)
6 Flour or corn tortillas (6-inch), warmed

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.

•Flavor Variation: Top the baked enchiladas with chopped tomatoes, sliced green onion, sliced pitted ripe olives and/or salsa. [ I used this since I wanted those most of the soup mixture with my chicken]

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