Ingredients
4 skinless, boneless chicken breast halves
1 can Campbell’s® Condensed Cream of Chicken Soup
1 c. Pace® Chunky Salsa
1 can Campbell’s® Condensed Cheddar Cheese Soup
8 (6-inch) flour tortillas
Preparation
Step 1Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned and cooked through, stirring often. Stir in the chicken soup and 1/2 cup salsa and cook until the mixture is hot and bubbling.Step 2Stir the cheese soup and remaining salsa in a small bowl.Step 3Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down into a 2-quart microwavable dish. Pour the cheese soup mixture over the filled enchiladas. Cover the dish.Step 4Microwave on HIGH for 5 minutes or until the enchiladas are hot and bubbling.Using Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup: Calories 243, Total Fat 8g, Saturated Fat 3g, Cholesterol 38mg, Sodium 916mg, Total Carbohydrate 25g, Dietary Fiber 2g, Protein 16g, Vitamin A 10%DV, Vitamin C 0%DV, Calcium 6%DV, Iron 9%DV
