Speedy Chicken Enchiladas

Speedy Chicken Enchiladas

18

"Sauteed chicken cubes are coated with a sauce featuring Campbell's® Condensed Cream of Chicken Soup and salsa, then rolled up in flour tortillas and topped with another delicious sauce made from salsa and Campbell's® Condensed Cheddar Cheese Soup."

Ingredients

15 m {{adjustedServings}} servings 750 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 750 kcal
  • 38%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 91.9g
  • 30%
  • Protein:
  • 41.4 g
  • 83%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 2441 mg
  • 98%

Based on a 2,000 calorie diet

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Directions

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  1. Cook chicken in nonstick skillet until browned and done, stirring often. Add chicken soup and 1/2 cup salsa. Heat through.
  2. Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortilla around filling and place seam-side down in 2-quart microwave-safe baking dish.
  3. Mix cheese soup and remaining salsa and pour over enchiladas. Cover.
  4. Microwave on HIGH 5 minutes or until hot.
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Reviews

18
  1. 21 Ratings

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My family loved this recipe. I made a few changes myself: I shredded the chicken instead of cubing it, I used real cheese instead of cheese soup, and I baked it in the oven (about 350° for 15 m...

Fast, easy, & delicious. My kids asked if I would make it again tomorrow. I made a few slight variations to the recipe - I used shredded cheese instead of the cheddar cheese soup (since I didn...

my whole family loved it, i didn't change a thing, however it did seem to make more enchiladas then stated, no problem with that.