Chicken Enchilada Bake with Pickled Onions

Hi, I'm Mary Nolan with Bon Appetit.

Today, I'm gonna be making a chicken enchilada bake

with pickled red onion,

using Campbell's Cream of Chicken soup.

So to start, I'm gonna make my pickled red onion.

Serving this with the enchiladas

is really the perfect foil to those creamy, rich enchiladas.

Having something nice and acidic and bright

really adds a nice dimension to this dish.

I have half a cup of just plain white vinegar.

I'm gonna add half a cup warm water,

a teaspoon of kosher salt, and a tablespoon of sugar.

Stir to dissolve, pour it over to submerge.

So, I have some chicken here that's already been cooked

and I like the texture of shredded chicken

as opposed to chopped.

I find myself with a lot of leftover chicken.

You know, I'll roast a big chicken

and then I have the leftovers,

and I'm trying to figure out something unique to do with it.

This is just a way to really mix it up.

I'm just gonna do a rough chop

just to break up those big pieces.

Measure four cups of it into a bowl.

Some tomatillo salsa, salsa verde,

along with my can of cream of chicken soup.

Shredded cheese.

I'm gonna save a cup to go on top of my enchiladas,

so I need a cup mixed in.

And then I add two teaspoons of chile powder.

This is not only gonna give it really nice flavor

but also a really pretty color.

The Campbell's Cream of Chicken soup really adds

nice chicken flavor.

It makes for a creamy sauce

and it's gonna make these enchiladas so delicious.

So I'm gonna go ahead, take my tortillas

and scoop about a quarter cup into each flour tortilla.

Then just give it a little roll

and put it seam side down in the pan.

And then I just take any leftover chicken that I have

and I just fill in the gaps.

Cheesy, bubbly goodness in no time.

Spoon that in.

Then over the top,

I'm just gonna put my reserved tomatilla salsa,

and then we're gonna top this with our remaining cheese.

And I have my oven at 350 degrees,

so I'm just gonna pop this in.

My pickled onions are continuing to pickle.

They're turning a really pretty pink color.

And into the oven this goes.

So, I'm looking for the enchilada bake to have melted cheese

and be golden and bubbly.

So, I'm gonna take a check.

It's been in here for about 20 minutes at 350

and it looks pretty perfect to me.

My onions have continued to pickle,

and I'm gonna drain those to serve them

on top of the enchilada bake.

To serve this, I like to cut it into squares.

It's a little bit easier to eat.

All right.

Whole big portion of pickled onions.

It's a little spicy, it's creamy, it's so satisfying.

So, you can see the creamy chicken

with the tomatilla salsa, the yummy cheese,

and then that pickled onion.

The Campbell's Cream of Chicken soup

really makes it easy to put this together

at a moment's notice.

And it's such a delicious dish.

Everybody loves it.

It's definitely gonna be part of my weekly rotation.