I found this delicious recipe on the Campbell’s Soup website recently and thought I’d give it a try.
Cheesy Poblano Chicken Enchiladas
2 cups shredded chicken (I used canned chicken)
1 can (10 ¾ ounces) Campbell’s Condensed Creamy Poblano & Queso Soup
¼ cup Pace Chunky Salsa
½ cup shredded Monterey Jack cheese or crumbled queso fresco (I used Colby & Monterey Jack Cheese)
¼ cup milk (not pictured)
6 corn tortillas (6-inch), warmed
Chopped tomato, sliced green onions (didn’t use) and chopped fresh cilantro leaves (didn’t use) (I used green and red peppers for garnishment)
1. Heat the oven to 400 degrees. Stir the chicken, ½ cup soup, salsa and cheese in a medium bowl.
2. Stir the remaining soup and the milk in a small bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into an 11×8-inch baking dish. Pour the soup mixture over the filled tortillas. Cover the baking dish.
4. Bake for 30 minutes or until the enchiladas are hot and bubbling. Top with the tomato, green onion and cilantro.
(Sorry for the weird shaped photos…I’m still trying to get used to my new Galaxy Note 3)
Next time I think I will use flour tortillas instead of the corn. We weren’t a big fan of the corn…otherwise, this dish was really very tasty! Click HERE to see the original recipe.
Here’s what I ate tonight for my “last supper”.
Starting tomorrow, after my surgery, I will be on a liquid diet for 2 months (!?!?!?), so I thought I’d do it up right and have a fantastic meal tonight. Can’t beat Interurban!
Until next time…