Easy Chicken Enchiladas

Easy Chicken Enchiladas
Staff Writer

Campbell's Kitchen

Enchiladas may sound like a complicated dish, but with the help of Campbell's Condensed Cream of Chicken Soup, you can get strong, authentic flavors in no time. 

Click here to see 10 Best Back-of-the-Can Recipes

6
Servings
241
Calories Per Serving
Deliver Ingredients

Ingredients

  • One  10.75-ounce can Campbell's Cream of Chicken Soup
  • 1/2  Cup  sour cream
  • 1  Cup  Pace Picante Sauce, or another mild salsa
  • 2  Teaspoons  chili powder
  • 2  Cups  chopped and cooked chicken
  • 1/2  Cup  shredded Monterey Jack cheese
  • flour tortillas, warmed
  • small tomato, chopped
  • green onion, sliced

Directions

Heat the oven to 35 degrees. Stir the soup, sour cream, picante sauce, and chili powder in a medium bowl.

Stir together 1 cup of the soup mixture with the chicken and cheese in a large bowl.

Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam side down in an 11-by-8-b- 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.

Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Nutritional Facts

Total Fat
13g
19%
Sugar
3g
3%
Saturated Fat
5g
21%
Cholesterol
83mg
28%
Carbohydrate, by difference
9g
7%
Protein
21g
46%
Vitamin A, RAE
202µg
29%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
76mg
8%
Choline, total
4mg
1%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
18µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
19mg
6%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
180mg
26%
Selenium, Se
14µg
25%
Sodium, Na
436mg
29%
Water
52g
2%
Zinc, Zn
1mg
13%

Easy Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Easy Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Easy Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.