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Speedy Chicken Enchiladas

Image of prepared Speedy Chicken Enchiladas recipe
  • prep time: 5 min
  • total time: 10 min
  • serves: 4 people
  • calories: 0 1 serving

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.

Ingredients

cost per recipe: $6.10

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

Instructions

  • 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.

Reviews

(24)
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  • Wonderful

    shawn b.
    March 26, 2014

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

  • SORRY BUT THESE ARE NOT ENCHILADAS

    susan w.
    October 2, 2018

    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

  • Cream of Chicken soup ????

    Don B.
    September 17, 2018

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

  • Speedy Chicken Enchiladas

    Rebecca S.
    August 8, 2012

    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.

  • Speedy Chicken Enchiladas

    SKATIEJEAN
    January 12, 2012

    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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