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Healthy Chicken Enchiladas

An image of prepared Healthy Chicken Enchiladas made with Campbell's® Healthy Request® Condensed Cream of Chicken Soup, Pace® Chunky Salsa, sour cream, chicken, corn tortillas, Cheddar cheese, tomato and green onions.
  • prep time: 15 min
  • total time: 50 min
  • serves: 6 people
  • calories: 234 1 serving

Looking for a way to transform that leftover chicken into a delicious, nourishing dinner recipe? This nutritious, kicked-up enchilada recipe featuring Campbell’s® Healthy Request® Condensed Cream of Chicken Soup and Pace® Chunky Salsa comes out of the oven hot and bubbly for a bold, Mexican-inspired dish that you can feel good about serving your family. Not only are these enchiladas packed with flavor, they’re also a breeze to put together - ensuring you have more time to savor every bite.


  • 1 can (10.5 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
  • 1 cup Pace® Chunky Salsa
  • 1/2 cup water
  • 1/4 cup light sour cream
  • 1 teaspoon chili powder
  • 3 cups shredded cooked boneless, skinless chicken breast
  • 6 corn tortilla (6-inch), warmed
  • 1/4 cup shredded reduced fat Cheddar cheese
  • 1 medium tomato, diced (about 1 cup)
  • 4 green onion, thinly sliced (about 1/2 cup) (optional)
  • 1 jalapeño pepper, seeded and sliced (optional)


  • Tips

    • Don’t have leftover chicken in the fridge? Rotisserie chicken is another convenient, time-saving option. Just shred and toss with the soup mixture below.
    • Greek yogurt can work as a substitute for sour cream, lending the dish a similar creamy texture.
    • Want to add a little something extra? This dish is perfect for incorporating cooking vegetables - try adding spinach or sliced bell peppers to the enchilada filling.
  • Step 1

    Heat the oven to 350°F.  While the oven is heating, stir the soup, salsa, water, sour cream and chili powder in a large bowl.  Reserve 3/4 cup soup mixture.  Add the chicken to the remaining soup mixture and stir to coat.

  • Step 2

    Spoon 1/2 cup chicken mixture down the center of each tortilla.  Fold the tortillas around the filling.  Place the filled tortillas seam-side down into an 11x8x2-inch baking dish.  Spoon the reserved soup mixture over the filled tortillas.  Sprinkle with the cheese.  Cover the baking dish.

  • Step 3

    Bake for 35 minutes or until the enchiladas are hot.  Serve topped with the tomato, green onions and jalapeño pepper, if desired.

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Calories 234
Total Fat 6 g
Sat. Fat 2 g
Trans Fat 0 g
Cholesterol 61 mg
Sodium 579 mg
Total Carb 22 g
Dietary Fiber 3 g
Sugar 2 g
Protein 24 g
Vitamin D 0 %DV
Calcium 10 %DV
Iron 7 %DV
Potassium 11 %DV

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