These enchiladas remind me of the yummy ones my mom would make! I made this with homemade corn tortillas which were rather thicker than what I liked. Because of this, I'm looking into buying a tortilla press.
Ingredients
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1/3 cup water
- 1 (4.5 ounce) can chopped green chiles, drained
- 1 teaspoon dried oregano leaves, crushed
- 1 teaspoon chili powder
- 2 cups shredded cooked chicken
- 1/2 cup shredded Mexican cheese blend
- 6 (6 inch) corn tortillas, warmed
Directions
- Heat the oven to 400 degrees F. Stir the soup, water, chiles, oregano and chili powder in a medium bowl.
- Stir 1 cup soup mixture, chicken and 1/4 cup cheese in a medium bowl.
- Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Sprinkle with the remaining cheese. Cover the baking dish.
- Bake for 30 minutes or until the enchiladas are hot and bubbling.
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