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Chicken & Cheese Enchiladas Recipe

Photo by: Campbell's Kitchen Chicken & Cheese Enchiladas Recipe

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It's hard to believe just how easy it is to make these mouthwatering enchiladas featuring chicken, green chiles and a spicy cheese sauce served hot and bubbling from the oven.

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Chicken & Cheese Enchiladas Recipe

Prep: 15 min. Bake: 35 min.

Yield: 4 Servings

15 35 50

Ingredients

1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 cup milk
2 cups diced cooked chicken
1/2 cup Pace® Picante Sauce
1 can (about 4 ounces) chopped green chiles
1 teaspoon chili powder
8 flour tortillas (8-inch), warmed

Directions

Stir the soup and milk in a small bowl.
Stir 2 tablespoons soup mixture, chicken, picante sauce, chiles and chili powder in a medium bowl.
Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll the tortillas around the filling and place seam-side down in a greased 3-quart shallow baking dish.
Pour the remaining soup mixture over the filled enchiladas. Cover the baking dish.
Bake at 375°F. for 35 minutes or until the filling is hot. Yield: 4 servings.

Tip: You can substitute 3 cans (4.5 ounces each) Swanson® Premium Chunk White Chicken Breast, drained, for the cooked chicken.

Originally published as Chicken & Cheese Enchiladas Provided by Campbell's®

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Reviews for Chicken & Cheese Enchiladas (1)

Chicken & Cheese Enchiladas

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Reviewed on Jun. 20, 2011 by lab7137

This recipe was so easy to make, and the prep time was great too! A very fast dinner to make on one of those extremely busy nights. Instead of the Condensed Cheddar Cheese Soup I used Campbell's Fiesta Nacho Cheese Soup.