Campbell's® Easy Chicken and Cheese Enchiladas

Campbell's® Easy Chicken and Cheese Enchiladas

307

"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."
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Ingredients

50 m servings 456 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 45.9g
  • 15%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1247 mg
  • 50%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

307
  1. 407 Ratings

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Most helpful positive review

When rolling enchiladas ( which I have been doing for about 50 years) always heat the tortillas before adding filling and rolling. If they are still diffacult dip in some hot liquid or oil . A...

Most helpful critical review

Sorry, TERRIBLE! Never again.

When rolling enchiladas ( which I have been doing for about 50 years) always heat the tortillas before adding filling and rolling. If they are still diffacult dip in some hot liquid or oil . A...

I've made this same recipe for years and we love it...exactly as is...or with a few modifications (depending on ingredients I have on hand). Have used Campbell's Cheddar Cheese soup mixed with ...

The only thing I changed was to cook the chicken with a diced onion and once the chicken was almost done I added a package of taco seasoning and that really made this recipe GREAT!!!!! I got 10 ...

I can't believe more people haven't rated this recipe! It is sooo good and looks really nice w/ the tomatoes and onion on top!!! I've been making this for quite some time now and my husband rave...

I have made this numerous times and I like to pour a can of red enchilada sauce on top before baking. They are um um good!

This was good but pretty bland. I followed the recipe exactly with the exception of using a MEDIUM salsa. Next time I'm going to use the Southwest Pepperjack soup from Campbell's. Perhaps that...

This was the first time for me making enchiladas. Easy recipe and they tasted very good. I followed the recipe ingredients to be fare. I doubled the recipe and baked them seam side down. After a...

Very good. I used corn tortillas which are more difficult to roll so next time I think I will just layer it.

Sorry, TERRIBLE! Never again.