Monday, December 19, 2005

Creamy Ranchero Enchiladas
Dear Jerry,

Collect the compliments at dinner tonight, and put this dish on your "most requested recipes" list.


Creamy Ranchero Enchiladas
from Campbell's Kitchen

Prep Time: 10 min. - Bake Time: 20 min.



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Ingredients:
1 can (10 3/4 oz.) Campbell's® Creamy Ranchero Tomato Soup
1 1/2 cups cubed cooked chicken
2/3 cup shredded Cheddar cheese OR Monterey Jack cheese
8 corn tortillas (6"), warmed
1/4 cup milk


Directions:
MIX 1/2 can soup, chicken and 1/3 cup cheese.
SPOON chicken mixture down center of each tortilla. Roll up and place seam-side down in 2-qt. shallow baking dish. Mix remaining soup and milk and pour over all. Top with remaining cheese.
BAKE at 375°F. 20 min. or until hot. Serves 4.


TIP: Serve with spinach salad with honey mustard vinaigrette. For dessert serve a citrus cup: pink grapefruit and orange sections.


kitchen clip

Use poached chicken breasts, diced, or canned chicken or a rotisserie chicken for this dish.


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food for thought

What you eat and drink is 50 percent of life. -Gerard Depardieu


Campbell's Kitchen
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Camden, NJ U.S.A. 08103-1701