Campbell's® Easy Chicken and Cheese Enchiladas259 Reviews
- Prep: 10 min
- Cook: 40 min
- Ready In: 50 min
“A creamy filling of chicken, sour cream, and cheese gets an added kick stirred into it with Pace® Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier, or any more delicious.” - by Campbell's Kitchen
Original recipe yields 6 enchiladas
- Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
- Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
- Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
- Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Amount Per Serving (6 total)
- 456 cal
- 19.4 g
- 45.9 g
Based on a 2,000 calorie diet
Reviews (259)Rate This Recipe
"When rolling enchiladas ( which I have been doing for about 50 years) always heat the tortillas before adding filling and rolling. If they are still diffacult dip in some hot liquid or oil . After r..." See moreolling place SEAM SIDE DOWN. Love to all and good eating Jerri"
"I've made this same recipe for years and we love it...exactly as is...or with a few modifications (depending on ingredients I have on hand). Have used Campbell's Cheddar Cheese soup mixed with one ca..." See moren of Ro-Tel Tomatoes with Green Chilies - nice bit of heat but not too much. I heat my tortillas in the microwave for 10 seconds, spread them immediately with sour cream to keep them pliable, then top with chicken mixture and cheese(s). I've even added rice and black olives on occasion. I like corn torts but my hubby likes flour torts better - so I usually use some of each. I often make these in the morning, refrigerate them, and bake them when I get home from work. Instant dinner! Great way to use leftover chicken or turkey too."
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