Speedy Chicken Enchiladas

Name: Speedy Chicken Enchiladas
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Ingredients: 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 cup Pace® Picante Sauce; 1/2 cup shredded Cheddar cheese; 2 cups cubed cooked chicken or turkey; 8 flour tortilla (6-inch), warmed

4.46 24

You won't believe how easy it is to make this mouthwatering, restaurant-style favorite. All you need is 5 ingredients, and a family-friendly dinner is ready to serve.

prep time 5 minutes

total time 10 minutes

serves 4 people

Ingredients

cost per recipe: $6.10

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
cup Pace® Picante Sauce
1/2
cup shredded Cheddar cheese
2
cups cubed cooked chicken or turkey
8
flour tortilla (6-inch), warmed

view nutrition info

How to Make It

Stir the soup and picante sauce in a small bowl. Stir 1/2 cup soup mixture, 1/4 cup cheese and the chicken in a medium bowl. Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down into a 2-quart microwavable dish. Pour the remaining soup mixture over the filled enchiladas. Cover the dish. Microwave on HIGH for 5 minutes or until the enchiladas are hot. Serve topped with chopped fresh cilantro or sliced green onions, and additional picante sauce on the side, if desired.

Step 1

Stir the soup and picante sauce in a small bowl.

Step 2

Stir 1/2 cup soup mixture, 1/4 cup cheese and the chicken in a medium bowl.

Step 3

Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down into a 2-quart microwavable dish. Pour the remaining soup mixture over the filled enchiladas. Cover the dish.

Step 4

Microwave on HIGH for 5 minutes or until the enchiladas are hot. Serve topped with chopped fresh cilantro or sliced green onions, and additional picante sauce on the side, if desired.

Tags:

to favorites

Made With

Pace® Picante Sauce

Buy Now

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

Buy Now

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

Buy Now

Ratings & Reviews

(24)

shawn b.

March 26, 2014

Wonderful

This dish is so quick and easy. I made it even quicker by using Swanson can chicken breast. My family loves it.

Was this helpful?
(1) (0)
susan w.

October 2, 2018

SORRY BUT THESE ARE NOT ENCHILADAS

this recipe looks easy and delicious- the only problem is they are not enchiladas! real enchiladas are made with corn tortillas, not flour tortillas. i live in colorado, both here and in new mexico these would be classified as a type of burrito. thank you

Was this helpful?
(0) (0)
Don B.

September 17, 2018

Cream of Chicken soup ????

Great recipie but still don't know where the Cream of Chicken soup comes in ???

Was this helpful?
(0) (0)

Campbell's Kitchen October 10, 2018

Sorry for the confusion! The Cream of Chicken Soup gets combined with the picante sauce in step 1 of the recipe. Part of that mixture is used in the filling, and the remainder poured over top of the enchiladas. We edited the recipe to clarify.
Rebecca S.

August 8, 2012

Speedy Chicken Enchiladas

We had a roasted chicken the evening before I made these. SO I had pre-shredded the leftover chicken knowing that I was going to make these the second evening. Saved lots of time I simply mixed the chicken soup, salsa, and chicken, heated this through in the microwave and filled the tortilla shells. I too would use both corn and flour shells. Very quick, very easy. This would be a great beginner recipe if you are first learning to cook. Could top with shredded lettuce when serving and also a touch of additional shredded cheese for looks and pizzaz.

Was this helpful?
(0) (0)
SKATIEJEAN

January 12, 2012

Speedy Chicken Enchiladas

Definitely add some green and red bell peppers, chile, or anything else you would normally want in an enchilada/Mexican dish. Also, be sure to SHRED the chicken instead of cubing it. Traditional enchiladas are made this way, and there's a reason behind it: more flavorful and just an overall better texture!

Was this helpful?
(0) (0)

submit edit cancel

By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews →

More Recipes

Made with

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

calories

253
fat-total

8.3g
saturated-fat

2g
cholesterol

46mg
sodium

1042mg
carbohydrate-total

24.2g
dietary-fiber

2.3g
protein

18.7g
vitamin-a

63%DV
vitamin-c

0%DV
calcium

6%DV
iron

8%DV

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

calories

232
fat-total

6.2g
saturated-fat

1.6g
cholesterol

45mg
sodium

1005mg
carbohydrate-total

24.2g
dietary-fiber

2.3g
protein

18.7g
vitamin-a

15%DV
vitamin-c

0%DV
calcium

8%DV
iron

10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.