For an extra layer of flavor, consider adding a pinch of cumin or garlic powder to the soup mixture. To prevent the tortillas from tearing, warm them slightly in a dry skillet or microwave before filling. Feel free to experiment with different types of cheese, such as cheddar, Colby Jack, or a Mexican blend. These enchiladas can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add about 10-15 minutes to the baking time. Add a can of drained and rinsed black beans, corn, or bell peppers to the chicken mixture for extra texture and nutrients. For a spicier kick, use a hotter picante sauce or add a pinch of cayenne pepper to the sauce mixture.
Campbell's Easy Chicken and Cheese Enchiladas
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PREP TIME10 mins
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COOK TIME40 mins
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TOTAL TIME50 mins
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SERVING6 People
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VIEWS1.4K
Indulge in these effortlessly delicious enchiladas, where a velvety blend of chicken, sour cream, and cheese meets a zesty picante kick. Baked to golden perfection, they're a guaranteed crowd-pleaser for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol56 mg
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Fiber5 g
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Protein23 g
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Saturated Fat8 g
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Sodium1248 mg
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Sugar5 g
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Fat19 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a medium bowl, whisk together the cream of chicken soup, sour cream, picante sauce, and chili powder until smooth and fully combined. (5 minutes)
02 Step
Recipe View 5 mins In a large bowl, transfer 1 cup of the soup-sauce mixture. Add the chopped cooked chicken and shredded Monterey Jack cheese to the bowl, stirring until well incorporated. (5 minutes)
03 Step
Recipe View 15 mins Evenly distribute the chicken mixture among the warmed flour tortillas. Roll each tortilla tightly and place them seam side down in an 11x8-inch shallow baking dish. Pour the remaining picante sauce mixture evenly over the filled tortillas. Cover the baking dish tightly with foil. (15 minutes)
04 Step
Recipe View 40 mins Bake in a preheated oven at 350 degrees F (175 degrees C) for 40 minutes, or until the enchiladas are heated through and the sauce is bubbling. Remove the foil for the last 10 minutes to allow the top to lightly brown. (40 minutes)
05 Step
Recipe View 5 mins Garnish with chopped tomato and sliced green onion before serving. (5 minutes)
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Kip Boyer
Jan 28, 2025My kids are picky eaters, but they devoured these enchiladas. A definite win!
Adolf Bashiriandeckow
Sep 7, 2024I added some black beans and corn to the filling and it was delicious! Thanks for the great recipe.
Frankie Marks
Jul 16, 2023I've made these several times now, and they always turn out great. I sometimes use rotisserie chicken to save time.
Willie Hegmann
Nov 29, 2021These were so easy to make and everyone loved them! I will definitely be making these again.