You are here: Home » Recipes » Southwestern-Style Chicken Enchiladas Southwestern-Style Chicken Enchiladas Recipe by llmaddy Yield 8 servings PrintEmail Ingredients 2 -- chicken breasts, boneless and skinless1 teaspoon salt1/2 teaspoon pepper1 can Campbell's cream of chicken soup1 can Green Giant southwestern style corn1/2 cup green onion1 -- Roma tomato, diced2 tablespoons chili powder1/2 teaspoon cayenne pepper2 -- dried red chilies, diced with seeds1/4 cup fresh cilantro, chopped1/2 cup whipping cream1 1/2 cups sharp cheddar cheese, shredded8 large whole grain flour tortillas Instructions Season chicken with salt and pepper, to taste. Cook in skillet until at least the outer layer of the chicken is cooked through. Take the chicken off the heat and cut into small pieces. Combine chicken with the remainder of the ingredients in a large mixing bowl, using only half of the cheese. Spoon 3/4 to 1 cup of the chicken mixture into each tortilla, roll, and place into a large baking dish, seam down. Spread the remaining mixture on top of the tortillas and top with the remaining cheese. Bake at 350 degrees F for about 30 minutes or until heated through. Remove from oven. Cool, then serve.