Chicken Enchiladas

Yield

4 servings

20

25

1 (10.75 ounce) can: Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/2 cup: sour cream

1 tablespoon: butter or margarine

1 medium: onion, chopped

1 teaspoon: chili powder

2 cups: chopped cooked chicken or turkey

1 (4 ounce) can: chopped green chilies

8 (8 inch): flour tortillas, warmed

1 cup: shredded Cheddar cheese or Monterey Jack cheese

Mix soup and sour cream. Heat butter in saucepan. Add onion and chili powder and cook until tender. Add chicken, chilies and 2 tablespoons soup mixture.

Spread 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish. Spoon remaining soup mixture on top. Sprinkle with cheese. Bake at 350 degrees F for 25 minutes or until hot.

Calories: 765 kcal

Carbohydrates: 66.6 g

Cholesterol: 111 mg

Fat: 39.1 g

Fiber: 5.5 g

Protein: 36.3 g

Sodium: 1597 mg