Cheesy Chicken Enchiladas

Sunday night I was craving mexican and I remembered seeing a recipe for chicken enchiladas on the side of a can of Campbell’s Cream of Chicken soup! However I looked at the recipe and I did not have all of the necessary ingredients so I just used it as a reference and did my own thing! It turned out delicious with Mike saying that I could make it anytime I wanted to! Here you go…

• One can Campbell’s Cream of Chicken soup
• One can Rotel (I used the traditional) do not drain
• 6 flour tortillas (I used Tumaro’s Tortillas 60 cal version)
• 2 teaspoons of Chili powder
• 2 cups of shredded or chopped chicken(I used rotisserie without the skin)
• 1 cup shredded 4 cheese Mexican blend cheese
• One cup red enchilada sauce(you can make your own or buy it, I used Chipotle Enchilada sauce)

Directions

1. Preheat oven to 350 degrees.
2. Add the soup, chili powder and can of Rotel to a large bowl and mix together.
3. Add the chicken and the cheese to soup mixture and then mix together well. 
4. Fill each tortilla and fold and place seam side down in a large baking dish, 9×13 in size.
5. Pour the enchilada sauce on the top of the rolled tortillas. Cover with foil and bake 30 minutes.
6. Remove the foil and add the remaining 1/2 cup of cheese to the sauce and bake uncovered 10 minutes.
7. Let the enchiladas sit in the pan for at least 5 minutes so it is easier to get them out of the pan! 
8. Top with sour cream and green onion if you would like and serve with Spanish rice and veggies!

Stay southern,