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Mini Cheesy Chicken Enchiladas

  • prep time: 15 min
  • total time: 40 min
  • serves: 6 people
  • calories: 442 1 serving

These individual chicken enchilada cups will absolutely thrill your family. Cooked chicken, picante sauce, sour cream, cream of chicken soup and Monterey Jack cheese combine to make a tasty filling for warm flour tortilla cups. Pop them in the oven for 20 minutes and you’ve got a creative, delicious meal idea that can’t be beat.


  • 12 flour tortilla (6-inch), warmed
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
  • 1/4 cup sour cream
  • 3/4 cup Pace® Picante Sauce
  • 1 teaspoon chili powder
  • 3 cups chopped boneless, skinless chicken breasts, cooked
  • 1 cup shredded Monterey Jack cheese (about 4 ounces)
  • 2 tablespoons chopped tomato
  • 2 tablespoons sliced green onion


  • Step 1

    Heat the oven to 350°F.  Press the tortillas into the bottoms and up the sides of 12 (2 1/2-inch) muffin-pan cups. 

  • Step 2

    Stir the soup, sour cream, picante sauce, chili powder, chicken and cheese in a medium bowl.  Divide the chicken mixture among the tortilla cups.

  • Step 3

    Bake for 20 minutes or until the chicken mixture is hot and bubbling.  Sprinkle with additional cheese, if desired.  Let the enchilada cups cool in the pan on a wire rack for 5 minutes.  Top with the tomato and green onion before serving, if desired.


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  • In a mini loaf pan....

    Elizabeth J.
    July 24, 2018

    I used 8 inch tortillas for the bigger shape and filled them up to the top of the pan and it was still a tall lip but boy was it yummy. Loved them for dinner.

  • Reviews Excellent

    lars u.
    October 1, 2016

    Garden fresh veggies pair with our delicious sauce made with real ingredients in this free-form lasagna that’s cooked entirely in a skillet. There’s no need to boil the noodles as they cook right in the sauce, making this dish even easier to get on the table. Herbed ricotta with a touch of lemon provides fresh flavor while adding velvety richness.

  • good recipe

    January 29, 2015

    good recipe

  • Tasted much better than I thought it would.

    Cheri P.
    September 28, 2014

    Instead of using chicken breasts, I used boneless chicken thighs, which I seasoned lightly before browning.

    The dish kept pretty well in the fridge overnight. I reheated it for lunch, and it held up pretty well. The trick with reheating in the microwave is to allow the dish to warm to room temp for a few minutes before microwaving.

  • Modified it, but still great!

    K A.
    April 30, 2014

    I was missing some of the ingredients, so I modified it and make 4 instead of 12.
    I cut 2 large flour tortillas in half and folded them into the muffin pan.
    In a bowl, I mixed half a can of cream of chicken, about a half cup of shredded cheese and salsa. I put that in the tortillas then put cooked ground turkey on top, then put the remaining mixture on top of the turkey. (Ground turkey was seasoned with garlic, onion and taco seasoning.) Convention baked for 15 minutes, then topped with a little cheese. Served refried beans on the side. Tasty meal!!

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