1 can (10 ¾ oz) Campbell’s Cream of Chicken Soup (Regular or Healthier versions)
½ cup sour cream (Regular or Light)
1 cup Pace Picante Sauce (I use Original but you could sub Mild or Spicy)
2 tsp. chili powder
2 cups shredded cooked chicken (I use the breast meat of one rotisserie chicken from Sam’s/Costco)
½ cup shredded cheese (I use Kraft Mexican 4 Cheese but you could use Monterey Jack or Low Fat Cheese)
6 flour tortillas.
Heat oven to 350°; spray baking pan with Pam.
Mix soup, sour cream, Pace Picante Sauce and chili power together.
In separate bowl mix 1 cup of the soup mixture with the chicken and cheese.
Put 6 tortillas in the pan, divide chicken mixture between the tortillas spreading it down the center. Fold in one side, then the other, then turn seam side down in the pan. Spread remaining soup mixture over the top. Cover with foil and bake 40 minutes until cheese starts to bubble around the edges.
Eat as is or garnish with chopped tomato and sliced green onion. Paul likes to add a dollop of sour cream.
~Source - once upon a time it was probably a Campbell’s Soup recipe in a magazine.
Patti’s Notes: Paul thinks its better reheated the next day.
Health-O-Meter: Depends. You can make it diet friendly or fully loaded. If you lighten it up, I recommend low fat cheese, not fat free. Fat free cheese tends to turn to a plastic like substance when melted (IMO - YMMV).
Easy Meter: Easy Schmeasy.
I had to tweak this as we don't have cream of anything soup here so I made my own cream soup base. I think mine was too runny since Campbell's is condensed. I also need to get smaller tortillas though I generally don't like what passes for tortillas here.
ReplyDeleteCampbells is super thick so I imagine you would really have to thicken up home made.
ReplyDeleteWhat? No Mexican tortillas in Germany? You'll have to take some back next time you visit.