Cheesy Poblano Chicken Enchiladas

Cheesy Poblano Chicken Enchiladas
  • 2 cups shredded cooked chicken
  • 1 (10.75 ounce) can Campbell's® Condensed Creamy Poblano & Queso Soup
  • 1/4 cup Pace® Chunky Salsa
  • 1/2 cup shredded Monterey Jack cheese or crumbled queso fresco
  • 1/4 cup milk
  • 6 (6 inch) corn tortillas, warmed
  • 1/2 cup chopped tomato
  • 2 tablespoons sliced green onions
  • 1 tablespoon chopped fresh cilantro leaves


  1. Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup soup, the 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 11x8x2-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.

05/04/2018
Cheesy Poblano Chicken Enchiladas, recipe PT15M PT1H 5 455 calories

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