Campbell's(R) Easy Chicken and Cheese Enchiladas Recipe
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Campbell's® Easy Chicken and Cheese Enchiladas

By: Campbell's Kitchen 
"A creamy filling of chicken, sour cream, and cheese gets an added kick stirred into it with Pace® Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier, or any more delicious."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (224)

Prep Time:
10 Min
Cook Time:
40 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 6 enchiladas
 

Ingredients

  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
  • 1/2 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"), warmed
  • 1 small tomato, chopped
  • 1 green onion, sliced

Directions

  1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
  3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
  4. Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Footnotes

  • Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 456 | Total Fat: 19.4g | Cholesterol: 56mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 15, 2008 by JERRIP   view full review
When rolling enchiladas ( which I have been doing for about 50 years) always heat the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 15, 2008 by Ann S. Supporting Member (Click to learn more about Supporting Membership)  view full review
I've made this same recipe for years and we love it...exactly as is...or with a few...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 15, 2008 by jlynnp219   view full review
The only thing I changed was to cook the chicken with a diced onion and once the chicken was...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 15, 2008 by Stacey   view full review
I can't believe more people haven't rated this recipe! It is sooo good and looks really nice...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 16, 2008 by MARIO1   view full review
I have made this numerous times and I like to pour a can of red enchilada sauce on top before...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 15, 2008 by Motorhomegal   view full review
This was good but pretty bland. I followed the recipe exactly with the exception of using a...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 15, 2008 by Susan   view full review
This was the first time for me making enchiladas. Easy recipe and they tasted very good. I...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 15, 2008 by Debbie   view full review
Very good. I used corn tortillas which are more difficult to roll so next time I think I will...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 21, 2008 by Stacey   view full review
Very easy to make and it turned out delicious! Not very spicy though so if you're looking for...
The reviewer gave this recipe 1 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 4, 2008 by gemipisces   view full review
Sorry, TERRIBLE! Never again.

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