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Easy Chicken & Cheese Enchiladas Recipe

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

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A creamy filling of chicken, sour cream, and cheese gets an added ‘kick’ from picante sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier - or more delicious.

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Easy Chicken & Cheese Enchiladas Recipe

Prep: 15 min. Bake: 40 min.

Yield: 6 Servings

15 40 55

Ingredients

1 can (10 3/4 ounces) Campbell's® Cream of Chicken Soup (Regular or 98% Fat Free)
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 flour tortillas (6 inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

Directions

Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion. Yield: 6 servings.

Tip: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas.

Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine vinaigrette. For dessert serve prepared refrigerated flan.

Nutrition Information
Using Campbell's Cream of Chicken Soup: Calories 333, Total Fat 16g, Saturated Fat 7g, Cholesterol 62mg, Sodium 950mg, Total Carbohydrate 25g, Dietary Fiber 4g, Protein 21g, Vitamin A 18%DV, Vitamin C 5%DV, Calcium 15%DV, Iron 11%DV

Using Campbell's 98% Fat Free Cream of Chicken Soup: Calories 313, Total Fat 14g, Saturated Fat 6g, Cholesterol 62mg, Sodium 836mg, Total Carbohydrate 25g, Dietary Fiber 3g, Protein 20g, Vitamin A 18%DV, Vitamin C 5%DV, Calcium 15%DV, Iron 11%DV

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

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Reviews for Easy Chicken & Cheese Enchiladas (9)

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Easy Chicken & Cheese Enchiladas

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Reviewed on Apr. 06, 2012 by amberpedersen

Loved it!

Reviewed on Oct. 30, 2011 by vickyscookingtoday

My sons and I love this recipe. It I have added low sodium black beans and occasionally chopped green chilies to the sauce. It is a go to recipe when I need something to eat one night and reheat later in the week. Can't miss with this one.

Reviewed on Oct. 23, 2011 by aulait

I have bought One Cookery Book for a Ckicken Enchilada recipe.Have not found a "bad" recipe yet! Delicious...

Reviewed on Sep. 13, 2011 by nocancook

Easy to make and the absolute BEST ever...everyone is asking me for the recipe

Reviewed on Apr. 19, 2011 by klmartin83

I substitute enchilada sauce sometimes for sour cream to make this a little healthier. We also like to add a little extra sauce on top to keep it a little more moist.

Reviewed on Apr. 14, 2011 by sdneukirch

SOOOOOO delicious and SOOOOO easy to make!!! My husband also said it was better than what you get at a restaurant, and I have to say I might not disagree with him! Reheats really well also - makes a great next-day lunch! DEFINITELY making this a regular!!!

Reviewed on Jan. 05, 2011 by Chrissymc8

My roommates said they liked this dish more than their favorite dish at their favorite Mexican restaurant. I thought that was a little generous, but these enchiladas are so easy and taste quite good. Love the creamy texture.

Reviewed on Jun. 09, 2010 by maryam84

This recipe is amazing!! I will definitely be making this again. I have given this recipe to all my coworkers and they all tried it and loved it. This will be a staple in my home!

Reviewed on Dec. 18, 2009 by pastorlouise

My family does not like much Mexican food, but this recipe was a winner! I was able to make 10 tortillas and there was plenty of the soup mixture to cover the top. We will definitely make this again.