Easy Chicken & Cheese Enchiladas

Campbell's Easy Chicken & Cheese Enchiladas Recipe

Looking for a creative way to use leftover chicken?  These kicked-up, easy-to-prepare enchiladas come out of the oven hot and bubbly for a flavorful dish the whole family will love.

At a glance

Prep

15 min.

Total

55 min.

Serves

6

Servings: 1 enchilada each

Bake: 40 min.

Made With

  • Campbell’s® Condensed Cream of Chicken Soup

    Campbell’s® Condensed Cream of Chicken Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

    Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

  • Pace® Picante Sauce

    Pace® Picante Sauce

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup Monterey Jack cheese
6 (6-inch) flour tortillas, warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion (scallion), sliced (about 2 tablespoons)

How to Make It

  • 1

    Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

  • 2

    Stir 1 cup soup mixture, chicken and cheese in a large bowl.

  • 3

    Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.

  • 4

    Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Full Screen View

  • Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
  • Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
  • Serving Suggestion: Serve with iceberg lettuce salad mixed with carrots and red cabbage and a red wine vinaigrette. For dessert serve prepared refrigerated flan.
  • Chef Tip: Try this shrimp version with a smoky kick!  Substitute 1 pound cooked shrimp (41-50 count), peeled, deveined and tails removed, for the chicken.  Use 1 canned chipotle chile pepper, diced and 1 teaspoon adobo sauce instead of the chili powder.  Then, substitute Mexican blend cheese for the Monterey Jack cheese.  Top the baked enchiladas with 2 tablespoons fresh chopped cilantro leaves instead of the green onion.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#24784_6
Save & Rate Recipes