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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 (10.5 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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