Don't judge a book by its cover. This admittedly "brown" dinner, was delicious. I've made a lot of different versions of chicken enchiladas, all of them tasty, but not all of them suited to a quick and easy dinner. These are the ones you want when you want dinner on the table ASAP. This is a no- brainer recipe using a can of soup. Your husband or significant other could make it with no problem.
Yield: 8 enchiladas
1 can Campbell's Healthy Choice cream of chicken soup
1/2 cup of sour cream (I used Daisy light)
1 cup Pace medium picante sauce
2 tsp chili powder
2 cups cooked chicken, chopped (I baked a 1 lb breast, but you can use rotisserie)
1/2 cup shredded Mexican blend reduced fat cheese
8 (6 inch) flour tortillas (I like Chi Chi's)
OPTIONAL: 1 small tomato, chopped
1 green onion, diced
Heat oven to 350 degrees. Stir soup, sour cream, picante sauce, and chili powder in a medium bowl.
Remove 1 cup of the soup mixture and add the chicken and cheese to it; mix well.
Divide chicken evenly among the 8 tortillas; roll each tightly.
Spray a baking dish with nonstick spray and place the tortillas seam side down in the dish. Pour the remaining soup mixture over filled tortillas. Cover baking dish with foil.
Bake 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion, if desired.
6 PP values per enchilada
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TASTE NOTES
Let me say up front that these are not authentic chicken enchiladas. That said, they are very good and, did I mention, very easy and quick. I like to serve them with a side of black beans or fat free refried beans. They will never replace my chicken enchilada casserole, but I make them from time to time when I want the taste of Mexican without all the fuss and calories. Another bonus is they are child friendly because they are not too spicy.
