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.

Cost per recipe: $8.54

Made With

  • Campbell's® Condensed Cream of Chicken Soup

    Campbell's® Condensed Cream of Chicken Soup

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

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

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Recipe Nutritional Information

Made With

Campbell's 98% Fat Free Cream of Chicken Soup Campbell's Cream of Chicken Soup

calories

309 329

totalfat

14g 16g

saturatedfat

6g 7g

cholesterol

62mg 64mg

sodium

796mg 1009mg

totalcarbohydrate

25g 26g

dietaryfiber

3g 4g

protein

20g 20g

vitamina

18%DV 17%DV

vitaminc

3%DV 5%DV

calcium

15%DV 15%DV

iron

11%DV 12%DV

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

  • 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.
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