Growing up in New Mexico and Texas, I have a refined taste for Mexican food; however, I rarely find enchiladas that I find tasty, chicken or otherwise. I recently came on this recipe in a magazine ad for Campbell’s® Condensed Cream of Chicken Soup. I was curious! I like home-cooked food; and like many other people I don’t want to spend a day in the kitchen making something tasty. I made a few changes to the recipe to increase freshness and texture. I was very pleased with the results and plan to make this again. It would be a great dish for a family get-together.
Here is the recipe for easy chicken enchiladas [my changes are in brackets].
- 1 can 10 3/4 oz. Campbell’s® Condensed Cream of Chicken Soup [I used regular rather than fat free soup.]
- 1/2 cup sour cream [I may have been more liberal in my usage.]
- 1 cup Pace® Picante Sauce [I used fresh salsa which you can find in the produce section of the grocery store – a mix of fresh chopped onions, tomatoes, and jalapenos – and I was liberal with my use.]
- 2 tsp. chili powder [I used 1 teaspoon. I find that chili powder can cancel out other flavors.]
- 2 cups chopped cooked chicken [I used chopped chicken that you can find in the deli meat section of the grocery store. I cut the pieces even smaller.]
- 1/2 cup shredded Monterey Jack cheese
- 6 flour tortillas – 6″ warmed [Traditional enchiladas do not use flour tortillas. I chose white corn tortillas for two reasons: they do not get soggy and the flavor is much better. If you choose regular corn tortillas, you’ll have to heat them up in a bit of cooking oil in a skillet and drain on paper towels before adding ingredients.]
- 1 small tomato [The fresh salsa mix takes care of this.]
- 1 green onion sliced [The fresh salsa mix takes care of this.]
- I added extra fresh salsa, fresh avocado slices, and cilantro as a side with each serving.
- Heat oven to 350 degrees. Stir soup, sour cream, picante sauce, and chili powder in medium bowl.
- Stir 1 cup of soup mixture, chicken and cheese in a large bowl.
- Divide chicken mixture among tortillas. Roll up tortillas and place seam-side down in an 11 x 7 x 2″ baking dish. Pour remaining soup mixture over filled tortillas. [I also topped with additional fresh salsa and a tad more cheese.] Cover baking dish with foil.
- Bake 40 minutes or until enchiladas are hot and bubbling. [Serve with the sides I recommend above.]