Chicken Enchiladas with Creamy Green Chile Sauce

Name: Chicken Enchiladas with Creamy Green Chile Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp butter; 113 grams chopped green chiles; 1 teaspoon chili powder; 305 grams Campbells® Condensed Cream of Chicken Soup (Regular or 98% Fat Free); 473 milliliters chopped cooked chicken or turkey; 8 8-inchs (8 inch) flour tortillas, warmed; 237 milliliters shredded Cheddar cheese or Monterey Jack cheese; 1 medium onion, chopped; 118 milliliters sour cream

You can never have too many Mexican recipes, so give Chicken Enchiladas with Creamy Green Chile Sauce a try. This recipe serves 4. One portion of this dish contains roughly 35g of protein, 38g of fat, and a total of 736 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. It works well as a main course. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up flour tortillas, chiles, onion, and a few other things to make it today. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert.

Instructions

Stir the soup and sour cream in a small bowl.

Ingredients you will need

Sour Cream

Soup

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Bowl

Heat the butter in a 3-quart saucepan over medium heat.

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Butter

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Sauce Pan

Add the onion and chili powder and cook until the onion is tender. Stir in the chicken, chiles and 2 tablespoons soup mixture.

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Chili Powder

Whole Chicken

Chili Pepper

Onion

Soup

Spread 1/2 cup soup mixture in a 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down the center of each tortilla.

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Tortilla

Whole Chicken

Soup

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Baking Pan

Roll up and place seam-side down into the baking dish. Spoon the remaining soup mixture over the tortillas.

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Tortilla

Roll

Soup

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Baking Pan

Sprinkle with the cheese.

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Cheese

Bake at 350 degrees F for 25 minutes or until the enchiladas are hot and bubbling.

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Oven

Equipment

Ingredients

Servings:

1Tbsp

butter 113grams

chopped green chiles 1teaspoon

chili powder 305grams

Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)473milliliters

chopped cooked chicken or turkey 88-inchs

(8 inch) flour tortillas, warmed 237milliliters

shredded Cheddar cheese or Monterey Jack cheese 1medium

onion, chopped 118milliliters

sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Teutonic Gamay Pinot Noir Blend 1787 AD. It has 4.6 out of 5 stars and a bottle costs about 30 dollars.