Easy Chicken Enchiladas

Campbell's Easy Chicken Enchiladas Recipe

Using canned chunk chicken and prepared enchilada sauce makes this Mexican-style dish super easy...lots of cheddar cheese and green chiles makes it really tasty!

At a glance


20 min.


45 min.



Bake: 25 min.

Made With

  • Swanson® Premium White Chunk Chicken Breast in Water

    Swanson® Premium White Chunk Chicken Breast in Water

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What You'll Need

1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 1/2 cups shredded Cheddar cheese (about 6 ounces)
1 small onion, chopped (about 1/4 cup)
1 can (about 4 ounces) chopped green chiles, drained (optional)
1 1/4 cups enchilada sauce
8 corn tortillas (6-inch), warmed
1/4 cup sour cream
1/4 cup shredded lettuce
1/4 cup diced tomato

How to Make It

  • 1

    Heat the oven to 350°F.  Stir the chicken, 1 cup cheese, onion and chiles, if desired, in a medium bowl.

  • 2

    Spread half the enchilada sauce in the bottom of a 3-quart shallow baking dish.

  • 3

    Spread about 1/3 cup chicken mixture down the center of each tortilla. Roll the tortillas around the filling and place seam-side down into the baking dish.  Pour the remaining enchilada sauce over the filled tortillas. Sprinkle with the remaining cheese. Cover the baking dish.

  • 4

    Bake for 25 minutes or until the filling is hot and bubbling. Top with sour cream, lettuce and tomato.

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