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Chicken & Cheese Enchiladas

Image of prepared Chicken and Cheese Enchiladas recipe made with Pace® Picante Sauce
  • prep time: 15 min
  • total time: 15 min
  • serves: 4 people
  • calories: 470 1 serving

It's hard to believe just how easy it is to make these mouthwatering enchiladas featuring chicken, green chiles and a spicy cheese sauce served hot and bubbling from the oven.


  • 1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
  • 1/2 cup milk
  • 2 cups diced boneless, skinless chicken breasts, cooked
  • 1/2 cup Pace® Picante Sauce
  • 1 can (about 4 ounces) chopped green chiles
  • 1 teaspoon chili powder
  • 8 flour tortilla (8-inch), warmed


  • Tips

    • Easy Substitution: You can substitute 3 cans (4.5 ounces each) Swanson® Premium Chunk White Chicken Breast, drained, for the cooked chicken.
  • Step 1

    Heat the oven to 375°F.  While the oven is heating, stir the soup and milk in a small bowl.

  • Step 2

    Stir 2 tablespoons soup mixture, chicken, picante sauce, chiles and chili powder in a medium bowl.

  • Step 3

    Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll the tortillas around the filling and place seam-side down in a greased 3-quart shallow baking dish.

  • Step 4

    Pour the remaining soup mixture over the filled enchiladas. Cover the baking dish.

  • Step 5

    Bake for 35 minutes or until the filling is hot.  Serve topped with chopped fresh cilantro and additional picante sauce, if desired.

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