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Creamy Ranchero Enchiladas
from Campbell's Kitchen
Prep Time: 10 min. - Bake Time: 20 min.
1 can (10 3/4 oz.) Campbell's(R) Creamy Ranchero Tomato Soup
1 1/2 cups cubed cooked chicken
2/3 cup shredded Cheddar cheese OR Monterey Jack cheese
8 corn tortillas (6"), warmed
1/4 cup milk
Directions:
MIX 1/2 can soup, chicken and 1/3 cup cheese.
SPOON chicken mixture down center of each tortilla. Roll up and place
seam-side down in 2-qt. shallow baking dish. Mix remaining soup and
milk and pour over all. Top with remaining cheese.
BAKE at 375°F. 20 min. or until hot. Serves 4.
TIP: Serve with spinach salad with honey mustard vinaigrette. For
dessert serve a citrus cup: pink grapefruit and orange sections.
To add this recipe to your recipe box, click:
http://www.campbellkitchen.com/kitc...24177&ENC=&ENC;
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