Monday, October 20, 2008

Easy Chicken & Cheese Enchiladas

1 can (10 3/4oz) Campbell's Healthy Request Cream of Chicken Soup
1/2 cup fat free sour cream
1 cup salsa
2 tsp chili powder
2 cups cooked chicken
1/2 cup fat free cheddar cheese
8 corn tortillas, warmed
1 small tomato, chopped
1 green onion, sliced

1. Stir the soup, sour cream, salsa and chili powder in bowl.
2. Stir 1 cup soup mixture, chicken and cheese in another bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in 11x8 shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4. Bake @ 350 for 40 minutes or until the enchiladas are hot and bubbling. Top with tomato and onion.

You can also stir in 1/2 cup black beans, drained and rinsed, into the chicken mixture before filling the tortillas.