Campbell's Kitchen Home > Recipes > Easy Chicken & Cheese Enchiladas

Easy Chicken & Cheese Enchiladas

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.

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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  (about 2 ounces)

6 flour tortillas (6-inch), warmed

1 small tomato, chopped (about 1/2 cup)

1 green onion, sliced (about 2 tablespoons)

  • Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  • Stir 1 cup soup mixture, chicken and cheese in a large bowl.
  • Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
  • Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

RECIPE TIPS

  • 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 salad mixed with carrots and red cabbage and a red wine vinaigrette. For dessert serve prepared refrigerated flan.

Ratings & Reviews

(272) Average rating from 272 members

  • Submitted by: Hannah B.

    Date: 09/05/2010

    Loved it! Tasted like a true enchilada!! We did not think it needed the rice. But we did make a few minor changes. I used less chili powder, 1 1/2 teaspoons. Added a handfull of cheese to the very top of the enchiladas. And also topped it off with lettuce. I will make it again.

  • Submitted by: Kati N.

    Date: 08/13/2010

    I love this recipe. So does my husband, and he is a seriously picky eater! I didn't have any chili powder the first time I made this, so I substituted Pampered Chef's "Southwest" seasoning, and it is wonderful! I have made it 4 times now. I also add in some white rice into the chicken mixture, just to give it a little more substance because I use the bigger 10" tortillas. My husband says it tastes just as good or better than the local Mexican restaurant...his FAVORITE restaurant!!

  • Submitted by: Heather R.

    Date: 08/03/2010

    Great recipe! Was easy to make and had great flavor.

  • Submitted by: Valerie H.

    Date: 07/13/2010

    This recipe will go in my cookbook! It was easy to make and tasty. The kids loved it too! We had mexican rice with it and I think the rice would go well in of the enchiladas too. Might try that next time.

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Nutritional Information

Nutrition Information: Original Recipe* Alternate Recipe†
Calories 323 303
Total Fat 14g 16g
Saturated Fat 7g 6g
Cholesterol 62mg 64mg
Sodium 943mg 783mg
Total Carbohydrates 24g 24g
Dietary Fiber 4g 3g
Protein 20g 20g
Vitamin A 17%DV 18%DV
Vitamin C 5%DV 5%DV
Calcium 14%DV 14%DV
Iron 10%DV 10%DV

*Primary Recipe

†Alternate Recipe

(272)

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At a Glance

Source: Campbell's Kitchen

Prep: 15 minutes

Bake: 40 minutes

Cost per recipe: $8.54

Makes: 6 servings (1 enchilada each)

Nutrition per Serving

Calories: 323

Fat: 14g

Fiber: 4g

Protein: 20g

Sodium: 943mg


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