Recipe by Campbell's Kitchen
"Chunks of chicken, diced green chiles and a cheesy sauce-with-a-kick are rolled up in tortillas, covered with more sauce and baked to perfection."
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1 (10.75 ounce) can
Campbell's® Condensed Cheddar Cheese Soup
diced cooked chicken
Pace® Chunky Salsa
1 (4 ounce) can
chopped green chiles
8 (8 inch)
Ok after making these 2 different times I'm ready to share my thoughts... The first time the cheese sauce was to much made it runny and way to sloppy for our liking. The taste was ok but felt the cheese over ruled the whole idea of a enchilada.... So here is what we did different that so made this a 5 star recipe and will be made often at our house again. First we boiled the chicken an shredded it, used corn tortillas(what we prefer over flour), and a can of enchilada sauce... What we did was mixed 1/2 the cheese soup (mixed the soup with only a 1/4 cup milk) with the shredded chicken rolled in corn tortillas, over the rolled tortillas we put the remaining cheese soup and drizzled the enchilada sauce over that...Finishing with a sprinkle of shredded cheese and sliced jalapenos. Also we had the salsa on the side with sour cream because not everyone in our house likes salsa. We finished off the pan from last night today for lunch as was just as good if not better then last night!
I used a can of regular Cheese soup and a can of the Fiesta Cheese soup for the sauce. I also sprinkled grated cheddar on top. I liked the filling much better than the sauce topping, it was too processed tasting. I will keep looking for a better Chicken Enchilada recipe, this one missed the mark for us. Not bad but not great either, just so-so.
These turned out really good. I used Campbell's Fiesta nacho cheese soup since it's what I had and skipped the salsa. I chopped up a roasted frozen Hatch chile pepper for this as I didn't have canned. I also used corn tortillas because to me that is traditional for enchiladas. I wasn't paying close attention so I mixed the chiles and powder into the soup too rather than just the filling. It worked great that way and next time I will do it that way again. This was good but needed a lot more sauce and could have used double. I got 10 enchiladas from this. Thanks, I'll make this again, it was fast and easy. We topped it with a little sour cream and it was even better.
This turned out to be pretty tasty! Putting it in the oven I wasn't feeling to sure but when it came out it was golden on top and it good good reviews from my family. My alterations: Since I didn't have any leftover chicken to use I cut up 4 breases and cooked them in some mojo sauce. I also forgot to buy the cheese soup so I made some cheese sauce from a recipe here on this site. I will make this again, possibly adding in some sauteed peppers and onions. Maybe some black beans.
My husband gave this dish a ten is was super easy to make. I did use Rotel instead of green chilies but so good. I will make this again.
Surprisingly good and easy to make. I just used canned chicken and in addition to using the chili powder I used half a packet of taco bell taco seasoning.
I love this recipe. My friend came over the other day, and I had leftovers, so I sent her home with some. Next thing I know, my friend says she wants it for her birthday dinner. I did make a few alterations. I added shredded cheese in the mixture, and i put the green chiles in, but I also aded salsa in the mix too. On top, I mixed salsa with the cheese sauce and poured it over the top, and topped it with more shredded cheese. Thats the way i made it for my friend, and she asked me for the recipe so that she could make it for her husband. Love this recipe! It is now a favorite in my house.
This is one of my favorite recipes to cook! It's so good! LOVE IT!!!
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