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.
Total Time
55min
4.0
2 Ratings
Author: Campbell's Kitchen
Servings:
6
Ingredients
•
1
can
(10.5 oz)
Condensed Cream of Chicken Soup
or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
•
1/2
cup
Sour Cream
•
1
cup
Pace® Picante Sauce
•
2
tsp
Chili Powder
•
2
cups
Chicken
, cooked, chopped
•
1/2
cup
Monterey Jack Cheese
•
6
Warm
6-Inch Flour Tortillas
•
1
Small
Tomato
, chopped
•
1
bunch
Scallions
, sliced
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Stir the Condensed Cream of Chicken Soup (1 can), Sour Cream (1/2 cup), Pace® Picante Sauce (1 cup) and Chili Powder (2 tsp) in a medium bowl.
3.
Stir 1 cup of the soup mixture, Chicken (2 cups) and Monterey Jack Cheese (1/2 cup) in a large bowl.
4.
Divide the chicken mixture among the 6-Inch Flour Tortillas (6).
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.
6.
Bake for 40 minutes or until the enchiladas are hot and bubbling.
7.
Top with the Tomato (1) and Scallions (1 bunch).
8.
Serve and enjoy!
Nutrition Per Serving
CALORIES
385
FAT
19.4 g
PROTEIN
18.5 g
CARBS
34.4 g
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