Easy Chicken and Cheese Enchiladas

I must admit, I consider myself to have one of the wisest kids in the world...! This is why I am so excited to be a participating blogger in the Campbells Wisest Kid campaign in collaboration with Blogher.

I'm a Campbell's kid, grant it, I am not a kid anymore, but hey...whenever I eat a bowl of Campbell's chicken noodle soup, it brings out the kid in me...!

My mom grew up eating Campbell's products, she fed them to me, and I feed them to my daughter...that's makes about 3 generations of Campbell's wisest kids.

Baby Girl, aka...the "wise one" and I prepared these Campbell's Easy Chicken and Cheese Enchiladas in a matter of minutes. I had some leftover grilled chicken that I chopped up, roasted chicken would also work really well.

Baby Girl, placed the cream of chicken soup, sour cream, spices, salsa, and a little leftover enchilada sauce in the Ninja and blended it well for about 1 minute.

That's it folks, now it's time to assemble.

I placed a little of the delicious sauce on the bottom of the casserole dish to prevent sticking, then I dipped my tortilla shells that were warmed for about 20 seconds in the microwave, in the sauce.

Fill with about 2 tablespoons of chopped chicken and cheese and roll over, seam side down. Repeat until all tortillas have been filled.

Top with more cheese, green onions and remaining sauce. Cover with foil and bake at 350 degrees for about 40 minutes, remove foil and bake 5 minutes more.

These enchiladas are hot, bubbly, cheesy, and delicious! Now, it's time to eat up, hopefully you make these Easy Chicken and Cheese Enchiladas real soon, so you can become a part of the Wisest Kids family!

Easy Chicken and Cheese Enchiladas
adapted from Campbell's

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
1 cup enchilada sauce
2 teaspoons chili powder
2 teaspoons black pepper
2 teaspoons creole seasoning
2 teaspoons oregano, dried, crushed
3 cups chopped cooked chicken
1 cup Monterey Jack cheese, grated
1 cups sharp cheddar cheese, grated
8 flour tortillas (6-inch), warmed
1 small tomato, chopped
2 green onion, sliced

Directions:

Preheat oven to 350 degrees.

In a blender, place cream of chicken soup, enchilada sauce, sour cream, seasonings, and salsa, blend well. Place about 1/2 cup of mixture on the bottom of an casserole dish, spread evenly.

Dip tortillas shells in sauce, place in casserole dish, add about 2 tablespoons each of chopped chicken and cheeses, roll up the tortillas and place seam side down, repeat with the remaining tortillas.

Top with remaining cheese and leftover sauce, sprinkle green onions, cover with foil and bake for 40 minutes. Remove foil and bake 5 minutes more.

Enjoy!