Campbell’s Soups are something I grew up on, because they were tasty and ready as soon as they were heated up. Now that I have my own family, I usually do a bit more than just open up a can to heat and serve, but I still like to keep recipes simple. Busy moms and dads everywhere know that even though were are tight on time, a delicious meal on the dinner table warms little tummies up and keeps everyone happy, especially now that the weather is getting so cold.
Campbell is offering a new generation of their iconic Campbell’s Cream of Mushroom and Cream of Chicken soups with their Easy Cooking line, which features pourable, ready to use soups that can be added to recipes for meals that are ready in thirty minutes or less. Campbell’s Soups for Easy Cooking are prepared with a perfect blend of seasonings and package in convenient cartons, and even though they are designed to be used as an ingredient, they can also be used as a soup. They are currently available in four flavors in 14.5 oz cartons:
– Savory Portobello Mushroom (great for stroganoffs & skillet dishes)
– Creamy Herb & Garlic with Chicken Stock (perfect for pot pies and casseroles)
– Sweet Onion (A savory addition to meatloaf and pork skillet dishes)
– Mexican Style Tomato (A south-of-the-border blend great for Mexican skillet dishes)
The cartons feature recipes on the side to help inspire your family meals, which you can also find on MealsIn30.com, and today I’m going to share a popular recipe I found on Campbell’s Soups for Easy Cooking Mexican Style Tomato, a very Easy Chicken Enchiladas recipe with only 5 ingredients!
Easy Chicken Enchiladas
1 carton (14.5 ounces) Campbell’s® Mexican Style Tomato Soup
2 cups chopped cooked chicken
1 cup shredded Colby Jack cheese (about 4 ounces)
8 flour tortillas or corn tortillas (6-inch), warmed
1 teaspoon chopped fresh cilantro (optional)
1 Heat the oven to 350°F. Stir 1/2 cup soup, the chicken and 1/2 cup cheese in a medium bowl.
2 Spoon about 1/4 cup chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down into an 11x8x2-inch baking dish. Pour the remaining soup over the tortillas. Cover the baking dish.
3 Bake for 25 minutes or until the enchiladas are hot and bubbling. Top with the remaining cheese. Sprinkle with the cilantro, if desired.
Find more Campbell’s Soups For Easy Cooking recipes.