Recipe by Campbell's Kitchen
"On the table in less than an hour, these creamy enchiladas are great for family dinners or for casual get-togethers. Better make plenty...they'll disappear quickly."
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1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
chopped cooked chicken or turkey
1 (4 ounce) can
chopped green chiles
8 (8 inch)
flour tortillas, warmed
shredded Cheddar cheese or Monterey Jack cheese
Made this for the first time and thought it was awesome. Cant believe it has gotten such bad ratings. Better than any I've had at a Mexican place.
a little spicy but incredibly yummy!!
i did this a bit different and a bit more healthy! i added some fresh kale and garlic in with my onions. and instead of using sour cream i used nonfat plain yogurt. i also use mozzarella cheese. (it was what i had, and a little healthier) very tasty!
My kids call these 'Gringo Enchiladas'. They say that these are definitely not the kind their friend's mother's make. But for something different and for a sauce out of a can, they work in a pinch. They are a whole lot easier to make than the traditional enchiladas......
quick, easy, but missing something, i added the green enchilada sauce which made it a bit better
I made this tonight exactly like the instructions and it was very very dry. Sure is missing something
Good eating here!!! Light....heart and stomach/pouch healthy. Great for Gastric Bypass Folks!!! Please see the pics and web site. The sour cream in the Green Enchilada Sauce is a must. I only used a 1/2 can of the cream of chicken soup. That sauce is the key to me. The next batch I will make more sauce to put on the individual serving. During the 25 minutes at 350 degrees the Tortilla's suc up the sauce. I think a side of additional sauce is a must! Those things were Great! Thanks for the idea and help.
Good recipe to start with.
I made some changes though and really liked what I ended up with.
I used a mix that replaces the condensed soup that is much lower in sodium than any condensed soup (1/8 & 2/3 Cup milk, 1 1/3 Tbsp Corn Starch, 1/2 Tbsp Instant Chicken Bouillon, 2/3 tsp dried minced Onion, scant 1/4 tsp Italian Seasoning: Combine with 1/4 cold water whisk until well blended, cook on stove top or in microwave until thickened, then use just as you would a can of soup).
I also added a 1/8 cup of jarred salsa verde to the sauce to give it more flavor as well.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Enchiladas with Creamy Green Chile Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 332
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