Campbell's Healthy Request Chicken with Rice Soup, 10.5 Ounce Cans (Pack of 12)
With Campbell’s Condensed Healthy Request soups, eating right and exceptional flavor are never compromised. The full line of delicious Healthy Request soups proudly display the American Heart Association Heart-Check mark. Choose from over 30 great-tasting varieties.
Condensed
Your favorite Condensed classics are certified heart-healthy by the American Heart Association.
Chunky
Healthy Request Chunky soups are hearty and heart-healthy. They’re perfect when you’re craving something delicious, and still want to be health conscious.
Homestyle
Healthy Request Homestyle soups make you feel at home and are heart-healthy. Each recipe takes inspiration from homemade soup.
Microwaveable
Eating on the go doesn’t have to be unhealthy. Make a smart choice with Campbell’s Healthy Request Microwavable soup bowls and Campbell’s Healthy Request Soup on the Go.
Lightened-Up Chicken Enchiladas:
This Lightened-Up Chicken Enchilada recipe is certified heart-healthy by the American Heart Association, and has a full serving of flavor. Make it for dinner tonight!
What You’ll Need:
- 1 can (10 ¾ ounces) Campbell’s Healthy Request Condensed Cream of Chicken Soup
- 1 cup Pace Picante Sauce
- ½ cup water
- ¼ cup light sour cream
- 1 teaspoon chili powder
- 3 cups shredded cooked chicken breast
- 6 corn tortillas (6-inch), warmed
- ¼ cup shredded reduced fat Cheddar cheese
- 1 medium tomato, diced (about 1 cup)
- 4 green onions, thinly sliced (about ½ cup)
How To Make It:
- Heat the oven to 350°F.
- Stir the soup, picante sauce, water, sour cream and chili powder in a large bowl. Reserve ¾ cup soup mixture. Add the chicken to the remaining soup mixture and stir to coat.
- Spoon ½ cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling. Place the filled tortillas seam-side down into an 11 x 8 x 2-inch baking dish. Spoon the reserved soup mixture over the filled tortillas. Sprinkle with the cheese, if desired. Cover the baking dish.
- Bake for 35 minutes or until the enchiladas are hot and bubbling. Garnish with the tomato and green onions, if desired.