Chicken and Cheese Enchiladas

Ingredients

  • 1 can (10 ¾ ounces) Campbell’s Condensed Cream of Chicken Soup
  • ½ cup sour cream
  • 1 cup Pace® Picante Sauce
  • 2 teaspoons chili powder
  • 2 cups chopped cooked chicken
  • ½ cup shredded Monterey Jack cheese
  • 6 flour tortillas (6-inch), warmed
  • 1 small tomato, chopped (about ½ cup)
  • 1 green onion, sliced (about 2 tablespoons)

Directions

  1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
  3. Divide the chicken mixture among the tortillas.
  4. Roll up the tortillas and place seam-side down in an 11 x 7 x 2-inch baking dish.
  5. Pour the remaining soup mixture over the filled tortillas.
  6. Cover the baking dish.
  7. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Notes: Try adding some more flavors with black beans, rice, corn, homemade salsa instead of picante sauce, and extra cheese on top. Also try uncovering the dish in the last 5 to 10 minutes of cooking to make it a little crispier. Consider cooking a little longer to preffered crispiness. 

  • Source: Campbell’s Kitchen
  • Prep Time: 15min
  • Cook Time: 40min
  • Total Time: 55min
  • Recipe Yields: 4 to 6 servings
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Comments

  1. Those look great – I’ve never seen enchiladas like these before.

  2. Me neither… Campbell’s has tons of great recipes for not a lot of money. If you try them before I do let me know how they are. The reviews were awesome, but I will definitely have to try them first hand

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