Chicken Chilaquiles from Campbell's Kitchen

Chicken Chilaquiles from Campbell's Kitchen

Campbell's Kitchen

"This Mexican-inspired dish features a combination of shredded cooked chicken, tomato chipotle soup, onion, garlic, cheese and crispy tortilla strips. It's easy to prepare, super delicious and guaranteed to be a hit at your dinner table!"
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40 m servings 487 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 47.1g
  • 15%
  • Protein:
  • 31.5 g
  • 63%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 773 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. Heat the oven to 350 degrees F. Arrange the tortilla strips on 2 baking sheets.
  2. Bake for 10 minutes or until the tortilla strips are crisp and lightly browned. Reserve 5 tortilla strips.
  3. Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and oregano and cook for 2 minutes, stirring occasionally. Add the garlic and cook and stir for 1 minute.
  4. Stir in the soup and water and heat to a boil. Reduce the heat to medium. Cook, uncovered, for 5 minutes. Stir in the chicken and black pepper and cook until the mixture is hot and bubbling.
  5. Stir in the remaining tortilla strips and cook until the mixture is hot. Remove the skillet from the heat. Sprinkle the chicken mixture with the cheese. Top with the reserved tortilla strips and the cilantro, if desired. Serve with the lime wedges.

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Read all reviews 3
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I was actually surprised how good this was! I have to admit tho, I didn't use the Campbell's soup, I used Herdez instead and although I wouldn't consider this anywhere near authentic Mexican foo...


I will definitely make it again! I did add about 1/8-1/4 tsp of salt, which made it perfect for this family.