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RECIPE
9 INGREDIENTS8 STEPS55MIN

Easy Chicken & Cheese Enchiladas

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2 Ratings
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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 Time
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
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

Directions

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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 (2 teaspoon) in a medium bowl.
Step 3
Stir 1 cup of the soup mixture, Chicken (2 cup) and Monterey Jack Cheese (1/2 cup) in a large bowl.
Step 4
Divide the chicken mixture among the 6-Inch Flour Tortilla (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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