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Chicken Enchiladas with Creamy Green Chile Sauce

Chicken Enchiladas with Creamy Green Chile Sauce

4.27
(26)

On the table in less than an hour, these creamy enchiladas are great for family dinners or for casual get-togethers.  Better make plenty...they'll disappear quickly.

serves 4 people

Ingredients

cost per recipe: $9.34

The price is determined by the national average.

  • 1

    can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

  • 1/2

    cup sour cream

  • 1

    tablespoon butter

  • 1

    medium onion, chopped (about 1/2 cup)

  • 1

    teaspoon chili powder

  • 2

    cups  chopped cooked chicken or turkey

  • 1

    can (about 4 ounces) chopped green chiles

  • 8

    flour tortilla (8-inch), warmed

  • 1

    cup shredded Cheddar cheese or Monterey Jack cheese (about 4 ounces)

view nutrition info

How to Make It

Stir the soup and sour cream in a small bowl. Heat the butter in a 3-quart saucepan over medium heat.  Add the onion and chili powder and cook until the onion is tender.  Stir in the chicken, chiles and 2 tablespoons soup mixture. Spread 1/2 cup soup mixture in a 2-quart shallow baking dish.  Spoon about 1/4 cup chicken mixture down the center of each tortilla.  Roll up and place seam-side down into the baking dish.  Spoon the remaining soup mixture over the tortillas.  Sprinkle with the cheese. Bake at 350°F. for 25 minutes or until the enchiladas are hot and bubbling.
Step 1

Stir the soup and sour cream in a small bowl.

Step 2

Heat the butter in a 3-quart saucepan over medium heat.  Add the onion and chili powder and cook until the onion is tender.  Stir in the chicken, chiles and 2 tablespoons soup mixture.

Step 3

Spread 1/2 cup soup mixture in a 2-quart shallow baking dish.  Spoon about 1/4 cup chicken mixture down the center of each tortilla.  Roll up and place seam-side down into the baking dish.  Spoon the remaining soup mixture over the tortillas.  Sprinkle with the cheese.

Step 4

Bake at 350°F. for 25 minutes or until the enchiladas are hot and bubbling.

Recipe Tips

  • Tip: You can substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the chopped cooked chicken.

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Made With
Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

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

BUY NOW
Campbell's® Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

BUY NOW

Ratings & Reviews

(26)
  • Toni1106

    June 30, 2015

    AWESOME!!!!

    this recipe is delicious and my whole family loves it ! Why go out...very affordable and never ever any left overs... Love it <3

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  • Dave

    February 15, 2015

    Family favorite

    Substituted a package of mushroom in place of Onion. Awesome

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    (0) (0)
  • Joanna B.

    May 1, 2014

    Best Ever!

    We had this for dinner and I will never use the old red Enchilada sauce again! The red sauce has never been a hit with me to begin with, but when we ate Enchilada's made with Campbell's Cream of Chicken Soup, oh my goodness what a fabulous easy tasty dinner. ;-)

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    (0) (0)
  • Renee H.

    February 2, 2014

    love it

    I made this for Super Bowl for my family it was awesome my 4 th time making it. Recommend it to anyone.

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    (0) (0)
  • Jenny S.

    August 18, 2013

    Love it

    This recipe is great! I made it without the sour cream just added a little bit of milk. Used wheat tortillas and it came out great!

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    (0) (0)

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