by J.L. O'Dell
Short poem for Word Chef Master Contest
|Baked Chicken Enchiladas
Chopping, baking, waiting
Smelling, tasting, enjoying
Yummy for my tummy
recipe yields 4 servings
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
Heat the oven to 350 degrees F. Stir 1/2 cup soup, the chicken and 1/2 cup cheese in a medium bowl.
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.
Bake for 25 minutes or until the enchiladas are hot and bubbling. Top with the remaining cheese. Sprinkle with the cilantro, if desired.