Easy Chicken and Cheese Enchiladas

Looking for a creative way to use leftover chicken? These kicked-up, easy-to-prepare enchiladas come out of the oven hot and bubbly for a flavorful dish the whole family will love.
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  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 6 servings
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Ingredients

1/2 cup sour cream

1 cup Pace® Picante Sauce

2 teaspoons chili powder

2 cups chopped cooked chicken

1/2 cup shredded Monterey Jack cheese

6 flour tortillas (6-inch), warmed

1 small tomato, chopped (about 1/2 cup)

1 green onion, sliced (about 2 tablespoons)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

Directions

  1. Heat the oven to 350 degrees F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
  3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 7 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
  4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Cook’s Note

Serving Suggestion: Serve with iceberg lettuce salad mixed with carrots and red cabbage and a red wine vinaigrette. For dessert serve prepared refrigerated flan.

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