Chicken and Cheese Enchiladas

Chicken and Cheese Enchiladas

18 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Recipe by  Campbell's Kitchen

“Chunks of chicken, diced green chiles and a cheesy sauce-with-a-kick are rolled up in tortillas, covered with more sauce and baked to perfection.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Mix soup and milk.
  2. Mix 2 tablespoons soup mixture, chicken, salsa, chiles and chili powder.
  3. Spread about 1/3 cup chicken mixture down center of each tortilla. Roll tortillas around filling and place seam-side down in greased 3-quart shallow baking dish.
  4. Pour remaining soup mixture over enchiladas. Cover.
  5. Bake at 375 degrees F for 35 minutes or until hot.

Share It

Reviews (18)

Rate This Recipe
CoOkInGnUt
31

CoOkInGnUt

Ok after making these 2 different times I'm ready to share my thoughts... The first time the cheese sauce was to much made it runny and way to sloppy for our liking. The taste was ok but felt the cheese over ruled the whole idea of a enchilada.... So here is what we did different that so made this a 5 star recipe and will be made often at our house again. First we boiled the chicken an shredded it, used corn tortillas(what we prefer over flour), and a can of enchilada sauce... What we did was mixed 1/2 the cheese soup (mixed the soup with only a 1/4 cup milk) with the shredded chicken rolled in corn tortillas, over the rolled tortillas we put the remaining cheese soup and drizzled the enchilada sauce over that...Finishing with a sprinkle of shredded cheese and sliced jalapenos. Also we had the salsa on the side with sour cream because not everyone in our house likes salsa. We finished off the pan from last night today for lunch as was just as good if not better then last night!

~TxCin~ILove2Ck
18

~TxCin~ILove2Ck

These turned out really good. I used Campbell's Fiesta nacho cheese soup since it's what I had and skipped the salsa. I chopped up a roasted frozen Hatch chile pepper for this as I didn't have canned. I also used corn tortillas because to me that is traditional for enchiladas. I wasn't paying close attention so I mixed the chiles and powder into the soup too rather than just the filling. It worked great that way and next time I will do it that way again. This was good but needed a lot more sauce and could have used double. I got 10 enchiladas from this. Thanks, I'll make this again, it was fast and easy. We topped it with a little sour cream and it was even better.

sandybird
15

sandybird

This turned out to be pretty tasty! Putting it in the oven I wasn't feeling to sure but when it came out it was golden on top and it good good reviews from my family. My alterations: Since I didn't have any leftover chicken to use I cut up 4 breases and cooked them in some mojo sauce. I also forgot to buy the cheese soup so I made some cheese sauce from a recipe here on this site. I will make this again, possibly adding in some sauteed peppers and onions. Maybe some black beans.

More Reviews

Similar Recipes

Campbell's(R) Easy Chicken and Cheese Enchiladas
(277)

Campbell's(R) Easy Chicken and Cheese Enchiladas

Campbell's Kitchen Creamy Chicken Enchiladas
(133)

Campbell's Kitchen Creamy Chicken Enchiladas

Cheesy Chicken Quesadillas
(88)

Cheesy Chicken Quesadillas

Chicken Enchiladas
(81)

Chicken Enchiladas

Campbell's Kitchen Chicken Broccoli Divan
(72)

Campbell's Kitchen Chicken Broccoli Divan

Chicken Enchiladas Verde
(11)

Chicken Enchiladas Verde

Top

<

previous recipe:

Chicken Enchiladas

>

next recipe:

Lightened-Up Chicken Enchiladas