Chicken & Cheese Enchiladas

Campbell's Chicken & Cheese Enchiladas Recipe

It's hard to believe just how easy it is to make these mouthwatering enchiladas featuring chicken, green chiles and a spicy cheese sauce served hot and bubbling from the oven.

At a glance


15 min.


50 min.



Servings: 2 enchiladas each

Bake: 35 min.

Made With

  • Campbell’s® Condensed Cheddar Cheese Soup

    Campbell’s® Condensed Cheddar Cheese Soup

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
1/2 cup milk
2 cups diced cooked chicken
1/2 cup Pace® Picante Sauce
1 can (about 4 ounces) chopped green chiles
1 teaspoon chili powder
8 flour tortillas (8-inch), warmed

How to Make It

  • 1

    Stir the soup and milk in a small bowl.

  • 2

    Stir 2 tablespoons soup mixture, chicken, picante sauce, chiles and chili powder in a medium bowl.

  • 3

    Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll the tortillas around the filling and place seam-side down in a greased 3-quart shallow baking dish.

  • 4

    Pour the remaining soup mixture over the filled enchiladas. Cover the baking dish.

  • 5

    Bake at 375°F. for 35 minutes or until the filling is hot.

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  • Easy Substitution: You can substitute 3 cans (4.5 ounces each) Swanson® Premium Chunk White Chicken Breast, drained, for the cooked chicken.
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