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Chicken Enchiladas with Creamy Green Chile Sauce

Chicken Enchiladas with Creamy Green Chile Sauce

4.3 27

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: $7.71

The price is determined by the national average.

  • 1

    can (10 1/2 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

    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, drained

  • 8

    flour tortilla (8-inch), warmed

  • 1/2

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

How to Make It

Heat the oven to 350°F.   While the oven is heating, 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 for 25 minutes or until the enchiladas are hot and bubbling.  Serve topped with Pace® Chunky Salsa and sliced green onions, if desired.
Step 1

Heat the oven to 350°F.   While the oven is heating, 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 for 25 minutes or until the enchiladas are hot and bubbling.  Serve topped with Pace® Chunky Salsa and sliced green onions, if desired.

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
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

Ratings & Reviews

(27)
  • 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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    (2) (0)
  • Patricia M.

    May 31, 2020

    What?

    I never in my life thought that I would make an enchilada with a flour tortilla. We use corn. And I never thought I would be making enchilada sauce using canned soup let alone not making it from scratch. I am from an old traditional Hispanic family and I still make tortillas. I saw this recipe and I thought OK. Then I saw the notations can use two cans of Swanson‘s canned chicken breast. Now I’ve seen it all! I had every ingredient called for the recipe and I made them. They are the best chicken enchiladas I have ever had. Sorry mom, grandma, great grandma ... It’s not that I love them because they’re too easy to make. Making them from scratch are just as easy when that’s all you know how, you can make them in less than half an hour. I serve them to my husband and he asked me if this was a new recipe and I said yes and he really enjoyed them. He ate them all. Thank you for this amazing recipe I am not going to change one ingredient. If I did why would I look for recipes?

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    (1) (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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    (1) (0)
  • Dave

    February 15, 2015

    Family favorite

    Substituted a package of mushroom in place of Onion. Awesome

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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)

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