RECIPE
9 INGREDIENTS8 STEPS55MIN

Easy Chicken & Cheese Enchiladas

4.0
2 Ratings
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Campbell's Kitchen
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Want to transform leftover chicken into something fabulous?! Cream of Chicken soup, combined with Pace® Salsa, sour cream and chili powder makes the perfect creamy and delicious sauce for these Easy Chicken & Cheese Enchiladas. To make meal prep even easier, make this meal twice and freeze one for another day.

55MIN

Total Cooking Time

9

Ingredients
Campbell's Kitchen
Join us in the Kitchen as we serve up delicious recipes and recommendations to feed your family every day of the week.
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Ingredients
US / METRIC
Servings:
6
Serves 6
1 can
Campbell’s® Condensed Cream of Chicken Soup
Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1/2 cup
1 cup
Pace® Picante Sauce
1/2 Tbsp
Chili Powder
2 cups
Chicken , cooked, chopped
1/2 cup
Monterey Jack Cheese
1
Small Tomato , chopped
1
Scallion , sliced
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Directions

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Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Stir the Campbell’s® Condensed Cream of Chicken Soup (1 can) , Sour Cream (1/2 cup) , Pace® Picante Sauce (1 cup) and Chili Powder (1/2 Tbsp) in a medium bowl.
Step 3
Stir 1 cup of the soup mixture, Chicken (2 cups) and Monterey Jack Cheese (1/2 cup) in a large bowl.
Step 4
Divide the chicken mixture among the 6-Inch Flour Tortillas (6) .
Step 5
Roll up the tortillas and place seam-side down in an 11x8-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
Step 6
Bake for 40 minutes or until the enchiladas are hot and bubbling.
Step 7
Top with the Tomato (1) and Scallion (1) .
Step 8
Serve and enjoy!

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