Campbell's Easy Chicken and Cheese Enchiladas
Easily one of my top 10 favorite recipes. Every time I make it my husband raves that it's better than a restaurant's version. This is what I sometimes make to bring to new moms, etc.
Easily one of my top 10 favorite recipes. Every time I make it my husband raves that it's better than a restaurant's version. This is what I sometimes make to bring to new moms, etc.
- Carbohydrate 5.10892666927452 g
- Cholesterol 58.3316666729857 mg
- Fat 12.6728808357886 g
- Fiber 1.14253335613104 g
- Protein 16.642222500807 g
- Saturated Fat 5.55335425140914 g
- Serving Size 1 1 Serving (133g)
- Sodium 369.836666892798 mg
- Sugar 3.96639331314348 g
- Trans Fat 1.21771291694438 g
- Calories 201 calories
Step-by-step
- Heat the oven to 350. Stir the soup, sour cream, salsa, and chili powder in a medium bowl.
- Stir 1 cup salsa mixture, chicken and cheese in a large bowl.
- Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in a 9x13 baking dish. Pour the remaining salsa mixture over the filled tortillas. Cover the baking dish.
- Bake for 40 min. or until the enchiladas are hot and bubbling. About 10 min. until done add the chopped tomatoes and onions on top to make it pretty.
Too many home cooks ruin baked enchiladas by failing to account for excess moisture released by canned soup and chunky salsa during the baking process. When liquid pools inside a nine-by-thirteen-inch glass baking dish, flour tortillas absorb the surrounding steam and disintegrate into a pasty, unmanageable texture before the interior reaches serving temperature.
Controlling this excess moisture requires balancing the thickeners in the sauce and utilizing a tightly sealed lid during the initial thirty minutes of baking. Whisking the fat-free cream of chicken soup thoroughly with the sour cream and chili powder creates a viscous emulsion that clings to the exterior of the rolled cylinders rather than running off into a watery puddle. Positioning the filled tortillas seam-side down inside the vessel prevents them from unrolling as the starch softens, maintaining structural integrity while the Monterey Jack cheese melts at three hundred fifty degrees Fahrenheit. Adding fresh diced tomatoes and onions during the final ten minutes prevents those crisp aromatics from boiling into mush under the foil cover.
Poblano peppers or roasted green chiles can replace the raw onions for a deeper, earthier profile without introducing unwanted liquid.
