Speedy Chicken Enchiladas
Serving Size / Yield
- 4 skinless, boneless chicken breast halves (about 1 lb.), cut into cubes
- 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (regular or 98% fat free)
- 1 C. Pace® Chunky Salsa
- 1 can (10 3/4 oz.) Campbell's® Condensed Cheddar Cheese Soup
- 8 flour tortillas (6-inch), warmed
Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned and cooked through, stirring often. Stir in the chicken soup and 1/2 C. salsa and cook until the mixture is hot and bubbling. Stir the cheese soup and remaining salsa in a small bowl. Spoon about 1/3 C. chicken mixture down the center of each tortilla. Roll up and place seam-side down into a 2-qt. microwavable dish. Pour the cheese soup mixture over the filled enchiladas. Cover the dish. Microwave on high for 5 minutes or until the enchiladas are hot and bubbling.