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2 item chicken breast, cooked, skinless
6 small corn tortilla
12 oz Old El Paso Green Chili Enchilada Sauce
12 oz canned tomatoes with green chilies
11 oz Campbell's 98% Fat-Free Cream Of Chicken Soup
4 oz Cabot Light Cheddar Cheese - 50% Reduced Fat
Heat oven to 350.
Cook chicken, chop and season with fajita seasoning.
Mix sauce, soup and tomatoes and put thin layer on bottom of pan, tear tortillas and lay on top of sauce, mix chicken with remaining sauce and lay on tortillas, top with cheese and in 350 oven for about 15 min. or until bubbles.
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2 comments:
This sounds perfect for our weekly mexican night! Thanks for sharing the recipe, and thanks from the farm families who own Cabot for using Cabot cheese!
~Jacquelyn
I don't think I've seen the brand in the Midwest - where is it based out of? I love cheese!!
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