Chicken Tomatillo Enchiladas

Campbell's Chicken Tomatillo Enchiladas Recipe

What to do with leftover chicken? Make these family-favorite enchiladas, with a creamy, cheesy filling and a kicked up, easy-to-make sauce.

At a glance

Prep

25 min.

Total

1 hr. 5 min.

Serves

6

Servings: 2 enchiladas each

Bake: 40 min.

Cost per recipe: $10.08 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 package (8 ounces) cream cheese, softened
1 3/4 cups Pace® Picante Sauce
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (about 8 ounces)
12 corn tortillas (6-inch), warmed
1 cup tomato purée
2 tablespoons chopped fresh cilantro
1/8 teaspoon garlic powder or 1 small clove garlic, minced
1 can (about 11 ounces) tomatillo, drained and chopped

How to Make It

  • 1

    Heat the oven to 350°F. Stir the cream cheese in a small bowl until it's smooth. Stir in 3/4 cup picante sauce, chicken and 1 cup Monterey Jack cheese.

  • 2

    Spoon about 1/4 cup chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down into a 3-quart shallow baking dish.

  • 3

    Stir the remaining picante sauce, tomato purée, cilantro, garlic powder and tomatillos in a medium bowl. Pour the tomatillo mixture over the enchiladas. Cover the baking dish.

  • 4

    Bake for 35 minutes or until the filling is hot and bubbling. Uncover the baking dish. Top with the remaining Monterey Jack cheese. Bake, uncovered, for 5 minutes or until the cheese is melted.

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Recipe Nutritional Information

Made With

Pace® Picante Sauce

calories

494

totalfat

28.3g

saturatedfat

15.2g

cholesterol

114mg

sodium

1058mg

totalcarbohydrate

30.3g

dietaryfiber

3.7g

protein

28.7g

vitamina

25%DV

vitaminc

8%DV

calcium

40%DV

iron

10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#24789