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Easy Chicken & Cheese Enchiladas

Easy Chicken & Cheese Enchiladas

4.19
(293)

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.

serves 6 people

Ingredients

cost per recipe: $7.11

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

    cup Pace® Picante Sauce - Medium

  • 2

    teaspoons chili powder

  • 2

    cups chopped cooked chicken

  • 1/2

    cup Monterey Jack cheese

  • 6

    each (6-inch) flour tortilla, warmed

  • 1

    small tomato, chopped (about 1/2 cup)

  • 1

    green onion, sliced (about 2 tablespoons)

view nutrition info

How to Make It

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 down in an 11 x 8 x 2-inch 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.
Step 1

Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

Step 2

Stir 1 cup soup mixture, chicken and cheese in a large bowl.

Step 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.

Step 4

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.
  • 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.
  • Serving Suggestion: Serve with fresh lime wedges- these enchiladas are even more delicious drizzled with fresh lime juice.
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Made With
Pace® Picante Sauce - Medium

Pace® Picante Sauce - Medium

BUY NOW
Campbell's® Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

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

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

BUY NOW

Ratings & Reviews

(293)
  • Kimberly M.

    November 7, 2016

    Make and try for yourself

    These are surprisingly very good with the flavor and the ease in which to prepare. I had looked over the recipe several times, read the reviews, hesitated, and then thought why not just go ahead and try it. After preparing them and having the whole family agree to liking them to the point that it was requested to make them again soon - I was then thinking, why did I hesitate for so long? The only downside is that I knew from the start that I had to double the recipe, but I should have tripled it instead! I had some diced tomatoes, chopped onion, sour cream, and additional shredded cheese to add as family members wanted. However, the additional toppings aren't really necessary as the dish is very tasty on its own. I tried one without the toppings to test, and the additional toppings just added a boost that is optional and an individual choice.

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  • Cjv99

    May 27, 2016

    Favorite

    My families favorite dinner I add extre salsa on top!

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  • copperpot53

    March 14, 2016

    Use Cheddar Cheese Soup

    I used Campbell's Cheddar Cheese soup instead of Cream of Chicken or Cream of Mushroom. I also used Enchilada Sauce instead of Picante. Talk about amazing and authentic flavor!

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  • Astrid U.

    January 11, 2016

    Delicious and easy

    We make this all the time! I add black beans and corn to it. Super easy to sneak some veggies into a meal.

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  • Libragal

    January 15, 2015

    SUPERB!

    This is fabulous! I consider myself a gourmet cook and am delighted with this recipe....specifically, the ease of preparation and the delicious "restaurant quality" flavors and presentation; therefore, I would proudly serve this to my guests! I used the following sides on individual servings as they are not only delicious with the enchiladas but visually inviting as well: shredded lettuce under the enchilada, sliced avocados, pinto beans and a dollup of sour cream (didn't use as topping - just simply on the plate as an extra flavor).

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