Campbell's Kitchen Creamy Chicken Enchiladas

Campbell's Kitchen Creamy Chicken Enchiladas

137

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Mix soup, sour cream, picante sauce and chili powder.
  2. Mix 1 cup picante sauce mixture, chicken and cheese.
  3. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
  4. Bake at 350 degrees F for 40 minutes or until hot. Top with tomato and onion.

Footnotes

  • TIP
  • For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is done. Drain and chop chicken.

Reviews

137
  1. 174 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

My husband thought this dish was a hit. I made a few changes to the recipe. I omitted the green onions, because I did not have any at the time. I diced up 3 chicken breasts and sauteed them w...

Most helpful critical review

I have tried many enchilada recipes, and this is my LEAST favorite. The mixture of soup, sour cream, and salsa is overpowering and left me feeling quite sick after eating this. Not to mention t...

My husband thought this dish was a hit. I made a few changes to the recipe. I omitted the green onions, because I did not have any at the time. I diced up 3 chicken breasts and sauteed them w...

I have tried many enchilada recipes, and this is my LEAST favorite. The mixture of soup, sour cream, and salsa is overpowering and left me feeling quite sick after eating this. Not to mention t...

Super easy and versatile!!! One thing I add here that the recipe doesn't have is milk. Once I dump the canned soup in a bowl, I fill the can up with milk and pour it in. I find it too rich and...

We actually really liked this, and I was surprised, to be quite honest. My husband even, who is quite critical, thought it was good even (usually I get an "its all right" if prompted. for this...

Fantastically yummy, really satisfied the mexican food craving; Only used 1/2 cup of sour cream, which was more than enough. Baked chicken breasts for 20 minutes at 400 then used fork to shred t...

YUMMM! We love these! I usually don't make any changes to the recipe, but sometimes I do add some black olives and some jalepenos. It just depends on what I have on hand. I make these at lea...

Absolutely DELISH!!! I've made this a number of times already, and it's a hit every time. I added half a cup of rinsed and drained black beans to the chicken mixture, and I sprinkle shredded che...

The recipe is really good and so easy to make. A definite hubster pleaser. I've made this twice. The first time I followed the recipe almost exactly. The second time I cooked this, I made some a...

I didn't have any cream of chicken on hand so I mixed sour cream and cream cheese instead. I also poured a can of enchilada sauce on top before going in the oven. Also I added jalepenos and sour...