Recipe: Really Easy Chicken Enchiladas (using condensed soup and corn tortillas)

REALLY EASY CHICKEN ENCHILADAS

1 1/2 lbs boneless, skinless chicken breasts, sliced into small pieces
1 medium yellow onion, chopped
1 lb Jack cheese, grated, divided use
1 (10 3/4 oz) can Campbell's Condensed Cream of Poblano soup
1 small can evaporated skim milk (2/3 cup)
White wine
Corn oil
10 corn tortillas

Spray a non-stick skillet with cooking spray and saute the chicken and onion until the chicken is cooked and the onion is brown. Remove from heat and let cool. After it has cooled, mix with half of the grated cheese. Set aside.

In a saucepan, empty the can of Campbell's Cream of Poblano soup. Add the evaporated milk to the soup can and fill the rest of the can with white wine. Add to the saucepan and heat on low. Do not boil.

Heat the corn oil in a skillet until hot. Fry the corn tortillas, one at a time, until soft, about 30 seconds on each side. Drain on paper towels.

Spray a 9x13-inch baking dish with cooking spray. Take a tortilla and add a couple of spoonfuls of the chicken filling. Roll up and place seam down in the baking dish. After you have done this to all of the tortillas, spoon the warm sauce over the enchiladas and sprinkle the rest of the cheese on top. (You will have sauce left over. I only used a couple of large spoonfuls per each enchilada.)

(At this point, you can freeze the enchiladas. They freeze really well.)

Bake at 350 degrees F for 30 minutes or until brown and bubbly. Remove from the oven and let sit for a few minutes before serving.

From: robb - 12-13-99