Cheesy Poblano Chicken Enchiladas

Corn tortillas are rolled around a delicious filling of chicken, creamy poblano soup, salsa and cheese and baked until hot and bubbling. Best of all, it takes just 45 minutes to have this southwestern favorite ready to serve.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 233 Calories

Ingredients

• ¼ cup milk
• 2 tablespoons sliced green onions
• ½ cup chopped tomato
• 2 cups shredded cooked chicken
• 1 tablespoon chopped fresh cilantro leaves
• 1 (10.75 ounce) can Campbell's® Condensed Creamy Poblano & Queso Soup
• ¼ cup Pace® Chunky Salsa
• ½ cup shredded Monterey Jack cheese or crumbled queso fresco
• 6 (6 inch) corn tortillas, warmed

Recipe Instructions

Step 1

Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup soup, the salsa and cheese in a medium bowl.

Step 2

Stir the remaining soup and the milk in a small bowl.

Step 3

Divide the chicken mixture among the tortillas. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into an 11x8x2-inch baking dish. Pour the soup mixture over the filled tortillas. Cover the baking dish.

Step 4

Bake for 30 minutes or until the enchiladas are hot and bubbling.