Beyond Easy Chicken & Cheese Enchiladas
Looking for a creative way to use leftover chicken? These kicked-up, easy-to-prepare enchiladas from Campbell's Kitchen come out of the oven hot and bubbly for a flavorful dish the whole family will love. It's truly one of the easiest enchiladas recipes you'll ever make.
Cost per recipe: $8.54.
Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
Serving Suggestion: Serve with iceberg lettuce salad mixed with carrots and red cabbage and a red wine vinaigrette. For dessert serve prepared refrigerated flan.
Serves6 (1 enchilada each)
Preparation Time15 min
Cooking Time40 min
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 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)
Preheat the oven to 350 degrees 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 down in an 11 x 7 x 2-inch 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.
Read NextChi Chi's Chicken Chimis