Southwestern-Style Chicken Enchiladas

  • Yield 8 servings


2 -- chicken breasts, boneless and skinless
1 teaspoon salt
1/2 teaspoon pepper
1 can Campbell's cream of chicken soup
1 can Green Giant southwestern style corn
1/2 cup green onion
1 -- Roma tomato, diced
2 tablespoons chili powder
1/2 teaspoon cayenne pepper
2 -- dried red chilies, diced with seeds
1/4 cup fresh cilantro, chopped
1/2 cup whipping cream
1 1/2 cups sharp cheddar cheese, shredded
8 large whole grain flour tortillas


  1. Season chicken with salt and pepper, to taste.  
  2. 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.  
  3. Combine chicken with the remainder of the ingredients in a large mixing bowl, using only half of the cheese.  
  4. 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.  
  5. Bake at 350 degrees F for about 30 minutes or until heated through.  Remove from oven.  Cool, then serve.



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