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Recipe: Speedy Chicken Enchiladas (using condensed soup, microwave)

Misc.
SPEEDY CHICKEN ENCHILADAS

1 lb. skinless, boneless chicken breast, cubed*
1 (10 3/4 oz.) can Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup Pace Thick and Chunky Salsa, divided use
8 (6-inch) flour tortillas
1 (10 3/4 oz.) can Campbell's Condensed Cheddar Cheese Soup

Cook chicken in nonstick skillet until browned and done, stirring often.

Add (undiluted) chicken soup and 1/2 cup salsa. Heat through. Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortilla around filling and place seam-side down in 2-quart microwave-safe baking dish.

Mix (undiluted) cheese soup and remaining 1/2 cup salsa and pour over enchiladas.

Cover and microwave on HIGH 5 minutes or until hot.

*To save time, you can use leftover cooked chicken or rotisserie chicken instead of sauteing the chicken

Makes 4 servings
Source: Campbell's
MsgID: 371650
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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