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 calories
carbohydrate: 17.4 g
cholesterol: 50 mg
fat: 10.3 g
fiber: 2.2 g
protein: 17.5 g
saturatedFat: 3.8 g
servingSize: -
sodium: 541 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup soup, the salsa and cheese in a medium bowl.

  2. Stir the remaining soup and the milk in a small bowl.

  3. 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.

  4. Bake for 30 minutes or until the enchiladas are hot and bubbling.

Recipe Yield

6 servings

Recipe Note

Corn tortillas are rolled around a delicious filling of chicken, creamy poblano soup, salsa and cheese and baked until hot and bubbling. Best of all, it takes just 45 minutes to have this southwestern favorite ready to serve.

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