Sunday, August 31, 2008

Speedy Chicken Enchiladas


1 lb. skinless, boneless chicken breast, cubed
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup Pace® Thick & Chunky Salsa
8 flour tortillas (6-inch)
1 can (10 3/4 oz.) Campbell's® Condensed Cheddar Cheese Soup

COOK chicken in nonstick skillet until browned and done, stirring often. Add chicken soup and 1/2 cup salsa. Heat through.

SPOON about 1/3 cup chicken mixture down center of each tortilla. Roll up tortilla around filling and place seam-side down in 2-qt. microwave-safe baking dish.

MIX cheese soup and remaining salsa and pour over enchiladas. Cover.

MICROWAVE on HIGH 5 min. or until hot.

Serves 4.

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