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Easy Chicken and Cheese Enchiladas

  • prep time: 15 min
  • total time: 55 min
  • serves: 4 people
  • calories: 463 1 serving
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This Easy Chicken & Cheese Enchiladas is the easiest homemade enchiladas recipe ever.  A few pantry staples and 15 minutes and it goes into the oven.  The combination of cream of chicken soup, picante sauce, sour cream and chili powder makes a creamy, spicy sauce goes both into the filling and on top.  The only real prep is chopping the chicken, and any cooked chicken will work, rotisserie chicken, leftover cooked white or dark meat chicken, even canned chunk chicken (we have a tip for that below).  You can even customize the toppings for these Easy Chicken & Cheese Enchiladas, think tacos and load them up!  Need it gluten free? No problem- prepare with corn tortillas and gluten free cream of chicken soup.

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Ingredients

  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or Gluten Free Cream of Chicken Soup or Unsalted Cream of Chicken Soup
  • 1/2 cup sour cream
  • 1 cup Pace® Picante Sauce
  • 2 teaspoons chili powder
  • 2 cups chopped cooked chicken
  • 1/2 cup shredded Monterey Jack cheese
  • 6 (6-inch) flour tortilla or corn tortillas, warmed
  • 1 small tomato, chopped (about 1/2 cup)
  • 1 green onion (scallion), sliced (about 2 tablespoons)

Instructions

  • Tips

    • If preparing using Unsalted Cream of Chicken you can add salt to taste.  Our test kitchen found that 1/4 teaspoon of salt enhanced the flavor of the recipe and contributes an additional 147 mg of sodium per serving, but you can add less or more to make it right for you.
    • Make Ahead Freezer Meal: Omit or reserve the tomato and green onion as optional toppings.  Assemble as directed (without tomato and green onion- they’re best prepared fresh before serving), wrap tightly and freeze.  From frozen, bake, covered, for 1 hour and 20 minutes.  Or, thaw in the refrigerator, bake, covered, for 50 minutes.  Top with the optional tomato and green onion before serving, if desired.
    • Chef Tip: Try this shrimp version with a smoky kick!  Substitute 1 pound cooked shrimp (41-50 count), peeled, deveined and tails removed, for the chicken.  Use 1 canned chipotle chile pepper, diced and 1 teaspoon adobo sauce instead of the chili powder.  Then, substitute Mexican blend cheese for the Monterey Jack cheese.  Top the baked enchiladas with 2 tablespoons fresh chopped cilantro leaves instead of the green onion.
    • Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
    • Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.

  • Step 1

    Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

  • Step 2

    Stir 1 cup soup mixture, chicken and cheese in a large bowl.  Season the mixture with salt and pepper.

  • Step 3

    Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.

  • Step 4

    Bake for 40 minutes or until the enchiladas are hot. Top with the tomato and onion.

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Calories 457
Total Fat 21 g
Sat. Fat 8 g
Trans Fat 0 g
Cholesterol 90 mg
Sodium 1077 mg
Total Carb 36 g
Dietary Fiber 4 g
Sugar 5 g
Protein 31 g
Vitamin D 1 %DV
Calcium 18 %DV
Iron 17 %DV
Potassium 8 %DV
Calories 463
Total Fat 21 g
Sat. Fat 8 g
Trans Fat 0 g
Cholesterol 93 mg
Sodium 1515 mg
Total Carb 36 g
Dietary Fiber 4 g
Sugar 5 g
Protein 31 g
Vitamin D 1 %DV
Calcium 17 %DV
Iron 16 %DV
Potassium 8 %DV
Calories 457
Total Fat 21 g
Sat. Fat 8 g
Trans Fat 0 g
Cholesterol 90 mg
Sodium 1563 mg
Total Carb 35 g
Dietary Fiber 4 g
Sugar 5 g
Protein 31 g
Vitamin D 1 %DV
Calcium 18 %DV
Iron 17 %DV
Potassium 8 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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