Recipe by Campbell's Kitchen
"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."
Watch video tips and tricks
skinless, boneless chicken breast, cubed
1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
Pace® Thick & Chunky Salsa
6-inch flour tortillas
1 (10.75 ounce) can
Campbell's® Condensed Cheddar Cheese Soup
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!
Will not be making again. Maybe if we use real cheese and enchilada sauce on top it may be better.
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.
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.
Very good! Baked in the oven for my convience.
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!
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.
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 :)
* Percent Daily Values are based on a 2,000 calorie diet.
Speedy Chicken Enchiladas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 205
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
This one-pot Mexican classic is easy and packed with flavor.
This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.
See how to make juicy roasted turkey with a savory gravy.