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Speedy Chicken Enchiladas

Speedy Chicken Enchiladas

4.5 22

You won't believe how easy it is to make this mouthwatering, restaurant-style favorite.  All you need is 5 ingredients and 35 minutes, and a family-friendly dinner is ready to serve.

serves 8 people

Ingredients

cost per recipe: $8.86

The price is determined by the national average.

  • 1 1/4

    pounds skinless, boneless chicken breast halves, cut into cubes

  • 1

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

  • 1

    cup Pace® Picante Sauce - Medium

  • 1

    can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup

  • 8

    flour tortilla (6-inch), warmed

view nutrition info

How to Make It

Step 1

Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned and cooked through, stirring often. Stir in the chicken soup and 1/2 cup picante sauce and cook until the mixture is hot and bubbling.

Step 2

Stir the cheese soup and remaining picante sauce in a small 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 cheese soup mixture over the filled enchiladas.  Cover the dish.

Step 4

Microwave on HIGH for 5 minutes or until the enchiladas are hot and bubbling.

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Made With
Pace® Picante Sauce - Medium

Pace® Picante Sauce - Medium

BUY NOW
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
Campbell's® Condensed Cheddar Cheese Soup

Campbell's® Condensed Cheddar Cheese Soup

BUY NOW

Ratings & Reviews

(22)
  • 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.

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  • 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.

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  • 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!

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  • zetjet

    January 19, 2010

    Speedy Chicken Enchiladas

    I doubled the recipe and put some in flour tortillas and some in corn tortillas. My family loved the variety. I also added diced green chilies to the chicken for a little added flavor.

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  • Sher F.

    April 26, 2009

    Speedy Chicken Enchiladas

    It practically takes little to no effort to make this dish!! The only "time consuming part" would be browning the chicken! For parents, children might enjoy rolling the tortillas at the end, with supervision of course because the mix might be a little hot (I would just let it cool off a little). Good family meal!

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