Speedy Chicken Enchiladas Recipe - Allrecipes.com
Speedy Chicken Enchiladas Recipe
  • READY IN 15 mins

Speedy Chicken Enchiladas

Recipe by  

"Sauteed chicken cubes are coated with a sauce featuring Campbell's® Condensed Cream of Chicken Soup and salsa, then rolled up in flour tortillas and topped with another delicious sauce made from salsa and Campbell's® Condensed Cheddar Cheese Soup."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • COOK

    15 mins

    15 mins


  1. Cook chicken in nonstick skillet until browned and done, stirring often. Add chicken soup and 1/2 cup salsa. Heat through.
  2. Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortilla around filling and place seam-side down in 2-quart microwave-safe baking dish.
  3. Mix cheese soup and remaining salsa and pour over enchiladas. Cover.
  4. Microwave on HIGH 5 minutes or until hot.
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Reviews More Reviews

Most Helpful Positive Review
Jul 10, 2009

My family loved this recipe. I made a few changes myself: I shredded the chicken instead of cubing it, I used real cheese instead of cheese soup, and I baked it in the oven (about 350° for 15 mins.) instead of nuking it. It's a bit more time consuming than the original recipe, but my family said it was definitely worth it. Good luck!

Most Helpful Critical Review
Oct 12, 2010

Will not be making again. Maybe if we use real cheese and enchilada sauce on top it may be better.

Feb 09, 2011

Fast, easy, & delicious. My kids asked if I would make it again tomorrow. I made a few slight variations to the recipe - I used shredded cheese instead of the cheddar cheese soup (since I didn't have any in my cupboard), I used bean & corn salsa instead of the Thick & Chunky, and baked it at 350 for 15 min instead of microwaving (gave me time to clean up the kitchen). I also sprinkled a little garlic & herb seasoning on the chicken while cooking it. I ended up getting more than 8 enchiladas...which worked well for us! You could easily use any leftover chicken/rotisserie chicken to make this too.

Dec 22, 2009

my whole family loved it, i didn't change a thing, however it did seem to make more enchiladas then stated, no problem with that.

Feb 28, 2011

Very good! Baked in the oven for my convience.

Dec 23, 2011

I add a tad more sauce to mine just because it is my families preference, but the dish is wonderful my kids ask for this all the time!

Nov 17, 2010

yummy!!!! I used cream of onion instead of cream of chicken because that's what I had. Even the kids had seconds (and thirds). I added a little mexican blend cheese on top and it was great.

Mar 29, 2010

my husband LOVES chicken enchiladas and i was trying to find a quick & easy recipe. i live overseas, so my microwave is for sure NOT big enough to cook anything in so i changed it up. i shredded the chicken instead of cutting it in cubes, i used shredded cheese instead of cheese sauce. once they were rolled in the pan i poured a can of enchilada sauce over top and then sprinkled the cheese. i cooked them at 350 degrees for 15 minutes and they turned out amazing. i will be remaking this :)


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  • Calories
  • 750 kcal
  • 38%
  • Carbohydrates
  • 91.9 g
  • 30%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 22.8 g
  • 35%
  • Fiber
  • 7.3 g
  • 29%
  • Protein
  • 41.4 g
  • 83%
  • Sodium
  • 2441 mg
  • 98%

* Percent Daily Values are based on a 2,000 calorie diet.

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