This is a yummy, quick and easy meal that is perfect for a busy week night. You won’t believe how good it is. The perfect dish for a Friday night and Fiesta Friday.
This Friday I am meeting up with some old friends from High School to celebrate the life of one of our girlfriends that recently passed away. She loved the beach, so in her honor we will be meeting at the beach at a place called Pirates Alley Café. This particular place is also what I wrote my very first Fiesta Friday post about, it was a review on Pirates Alley Cafe. I can’t wait to share good food and good company. Mindy, this is for you!
Lighter Chicken Enchiladas
1 can (10 3/4 ounces) Campbell’s Healthy Request® Condensed Cream of Chicken Soup
1 cup Pace Picante Sauce
1/2 cup water
1/4 cup light sour cream
1 teaspoon chili powder
3 cups shredded cooked chicken breast
6 corn tortillas (6-inch), warmed
1/4 cup shredded reduced fat Cheddar cheese
1 medium tomato, diced (about 1 cup)
4 green onions, thinly sliced (about 1/2 cup)
Heat the oven to 350°F.
- Stir the soup, picante sauce, water, sour cream and chili powder in a large bowl. Reserve 3/4 cup soup mixture. Add the chicken to the remaining soup mixture and stir to coat.
- Spoon 1/2 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling. Place the filled tortillas seam-side down into an 11x8x2-inch baking dish. Spoon the reserved soup mixture over the filled tortillas. Sprinkle with the cheese, if desired. Cover the baking dish.
- Bake for 35 minutes or until the enchiladas are hot and bubbling. Garnish with the tomato, green onions or jalapeno and sour cream or whatever you like.
Happy Friday everyone!!