Chicken Enchiladas

Chicken Enchiladas

91 Reviews 10 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Recipe by  Campbell's Kitchen

“Chopped chicken, green chiles and a flavorful sauce made from sour cream, onion, chili powder and Campbell's® Condensed Cream of Chicken Soup are wrapped in tender tortillas and baked with more sauce and shredded Cheddar cheese for a delicious Southwestern-style dish.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Mix soup and sour cream. Heat butter in saucepan. Add onion and chili powder and cook until tender. Add chicken, chilies and 2 tablespoons soup mixture.
  2. Spread 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish. Spoon remaining soup mixture on top. Sprinkle with cheese. Bake at 350 degrees F for 25 minutes or until hot.

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Reviews (91)

Rate This Recipe
ren1216
92

ren1216

I've been making this exact recipe for about 15 years, from my Campbell's Cookbook, and the kids and I just love it! It's not very spicy, you could kick it up a little if you like that (I've added salsa, comes out great), but we enjoy it as-is and it's been a long time favorite. We put more sour cream on it once its on our plates, yum!

brandycarr
77

brandycarr

Creamy goodness! I like to make this recipe with shredded chicken cooked into Adobo and other spices, such as hot paprika, to give it more zing. After making the wrap I place it on a very hot saucepan and sear the tortilla on all sides. This ensures that it doesn't turn into a soggy mess while in the oven.

Jamie H.
47

Jamie H.

I really like this recipe, but it came out a little bland. I had to add some salsa after cooking. I think next time I might add something to spice it up a little. The family liked it!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 765 cal
  • 38%
  • Fat
  • 39.1 g
  • 60%
  • Carbs
  • 66.6 g
  • 21%
  • Protein
  • 36.3 g
  • 73%
  • Cholesterol
  • 111 mg
  • 37%
  • Sodium
  • 1597 mg
  • 64%

Based on a 2,000 calorie diet

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