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Rated: E · Poetry · Food/Cooking · #2225286
Short poem for Word Chef Master Contest
Baked Chicken Enchiladas

Image of Baked Enchiladas

Tasty, hot
Chopping, baking, waiting
*Garlic* *Onion* *Tomato* *Heart*

Delicious, tempting
Smelling, tasting, enjoying
Yummy for my tummy

Style: Cinquain


recipe yields 4 servings
Ingredient Checklist
1 (14.5 ounce) carton Campbell's® Mexican Style Tomato Soup
2 cups chopped cooked chicken
1 cup shredded Colby Jack cheese
1 spoon garlic (optional)
1/4 chopped onion (optional)
8 (6 inch) flour or corn tortillas, warmed
1 teaspoon chopped fresh cilantro

Instructions Checklist
Step 1
Heat the oven to 350 degrees F. Stir 1/2 cup soup, the chicken and 1/2 cup cheese in a medium bowl.
Step 2
Mix ingredients. Spoon about 1/4 cup chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down into an 11x8x2-inch baking dish. Pour the remaining soup over the tortillas. Cover the baking dish.
Step 3
Bake for 25 minutes or until the enchiladas are hot and bubbling. Top with the remaining cheese. Sprinkle with the cilantro, if desired.

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