Campbells Chicken Enchilada Skillet Food

CREAMY CHICKEN ENCHILADAS

Steps:

• In a skillet or saucepan coated with nonstick cooking spray, saute onion until tender. Remove from heat.
• Add soup, tomatoes, sour cream, 3/4 cup cheddar cheese and 3/4 cup mozarella cheese; mix well.
• Place 3 tablespoons on each tortilla;; top with 1/3 cup chicken. Roll up.
• Place seam side down in a 13x9 baking dish coated with nonstick cooking spray.
• Top with remaining soup mixture;sprinkle with remaining cheeses.
• Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

CAMPBELL'S® EASY CHICKEN AND CHEESE ENCHILADAS

Steps:

• Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• Stir 1 cup picante sauce 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 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
• Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.

CAMPBELL'S CREAMY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees (F).
• Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• In a large bowl, stir chicken, cheese and 1 cup of picante mixture. Spread about 1/4 cup chicken mixture down the center of each tortilla.
• Roll up and place, seam down, in a 13X9 baking dish.
• Pour remaining picante sauce mixture over the filled tortillas. Cover the baking dish with foil.
• Bake in preheated oven for 40 minutes or until the enchiladas are hot and bubbling.
• Top with tomato and green onion and serve.

CAMPBELLS CHICKEN ENCHILADAS

Steps:

• * mix all ingredients (except tortillas and chicken) in a large bowl.
• * set aside about 1 cup of the mixture.
• * mix in shredded chicken.
• * spread the mixture you set aside on the bottom of a greased baking dish.
• * heat tortillas in microwave so they'll be easy to roll.
• * spoon in mixture in each tortilla, roll and put in baking dish
• * repeat until finished.
• * pour mixture and sprinkle shredded cheese on top of tortillas.
• Bake at 350: 20-25 minutes.

CREAMY CHICKEN ENCHILADA CASSEROLE

Steps:

• Boil chicken in water until done. Allow to cool and remove the bones and the skin, shredding the chicken. If you are using chicken breasts, simply boil them up and shred them.
• In a large bowl, mix the three soups and the can of diced chiles.
• Add about 1/2 the soup mixture to the shredded chicken along with the chopped onion. (Here's where you can try adding a few diced jalapeno slices to this mixture!) The consistency of this mixture should be like chicken salad: make sure not too runny. Set the remainder of the soup mixture to the side.
• Place about 2-3 Tablespoons of the chicken mixture into a flour tortilla, and sprinkle with a little cheese. Roll this into an enchilada, and place into a pan. I use a lasagna pan so that I have left-overs.
• NOTE for a quicker prep time: don't roll the individual enchiladas and just layer it (like you would a lasagna) for an enchilada bake. It tastes the same, and half the work involved!
• Add the milk to the remaining soup mixture to thin them out a bit. Pour the rest of the soup mixture on top, since this is the sauce.
• Add the black olives on top (if desired) and cover with cheese. Bake uncovered at 350* for about 30-45 minutes, or until the cheese is bubbly. I serve mine with sour cream, but they are delicious plain!