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RECIPE
9 INGREDIENTS 8 STEPS 55min

Easy Chicken & Cheese Enchiladas

4.0
2 Ratings
Editor's Choice
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.
Easy Chicken & Cheese Enchiladas Recipe | SideChef
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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.
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Campbell's Kitchen
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http://www.campbellskitchen.com/
55min
Total Time
$1.64
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
1 can
Campbell’s® Condensed Cream of Chicken Soup
or 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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Nutrition Per Serving

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CALORIES
416
FAT
21.7 g
PROTEIN
16.2 g
CARBS
39.7 g

Author's Notes

For TortillaLand® Fresh Ready to Cook Tortillas:

1. Preheat a non-stick pan to medium heat (440ºF). No butter or oil required.

2. Place tortilla in a pan and cook for 30 seconds until slightly golden and tortilla begins to puff.

3. Turn tortillas over, and cook for an additional 30 seconds. Cook thoroughly before eating. Caution: tortilla will be hot. Enjoy!

Keep refrigerated until ready to use. Do not mix cooked and uncooked tortillas. Try cooking the tortillas on the grill or BBQ - grill tortillas until they have grill marks on both sides.

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 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 TortillaLand® 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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Nutrition Per Serving
Calories
416
% Daily Value*
Fat
21.7 g
28%
Saturated Fat
8.4 g
42%
Trans Fat
0.0 g
--
Cholesterol
49.5 mg
16%
Carbohydrates
39.7 g
14%
Fiber
2.3 g
8%
Sugars
4.7 g
--
Protein
16.2 g
32%
Sodium
1289.7 mg
56%
Vitamin D
0.1 µg
0%
Calcium
200.1 mg
15%
Iron
2.9 mg
16%
Potassium
197.0 mg
4%
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