The creamy tomato enchiladas recipe is a staple of my family's heritage and an easy meal for back to school. You can have dinner ready in just 30 minutes.
3tablespoonsPace® Picante Saucecan be less depending how hot you prefer
1canCampbell's® Condensed Tomato Soup
1/2canSwanson® Chicken Broth
1/2cupcrème fraîche
2cupsshredded chickenor 2 cans of Swanson® Premium Chicken
12corn tortillaswarm or fried for easy folding
1cupcrumbled queso fresco
1avocadosliced
Instructions
Add Pace® Original Picante Sauce to a soup pan and combine with the Campbell's® Condensed Tomato Soup.
Pour 1/2 can of the Swanson® Chicken Broth and the crème fraîche and stir.
Season the tomato creamy sauce with chicken bouillon and black pepper and combine. Then cook for 10 minutes in the stove.
Assemble the enchiladas using warm or fried corn tortillas, drizzle with warm sauce and garnish with queso fresco and avocado slices.
Pair the meal with V8 Splash® and enjoy!
Notes
If you do not have leftover chicken you can use Swanson® Premium Chicken.The amount of Pace® Picante Sauce depends on your tastebuds and how hot you want the sauce.Avocado slices are optional.