Cheesy Poblano Chicken Enchiladas recipe
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Ingredients
- 2 cups shredded cooked chicken 1 (10.75 ounce) can Campbell's® Condensed Creamy Poblano & Queso Soup ¼ cup Pace® Chunky Salsa ½ cup shredded Monterey Jack cheese or crumbled queso fresco ¼ cup milk 6 (6 inch) corn tortillas, warmed ½ cup chopped tomato 2 tablespoons sliced green onions 1 tablespoon chopped fresh cilantro leaves
Nutrition Info
- 232.8 caloriescarbohydrate: 17.4 gcholesterol: 50 mgfat: 10.3 gfiber: 2.2 gprotein: 17.5 gsaturatedFat: 3.8 gservingSize: -sodium: 541 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Cheesy Poblano Chicken Enchiladas
Directions
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Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup soup, the salsa and cheese in a medium bowl.
Stir the remaining soup and the milk in a small bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into an 11x8x2-inch baking dish. Pour the soup mixture over the filled tortillas. Cover the baking dish.
Bake for 30 minutes or until the enchiladas are hot and bubbling.