Easy Chicken & Cheese Enchiladas

Easy Chicken & Cheese Enchiladas


(6 votes) 4 6

A creamy filling of chicken, sour cream, and cheese gets an added ‘kick’ from picante sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier - or more delicious.

Time needed

15 min preparation + 40 min cooking

Serving Size / Yield

6 servings


  • 1 10 3/4 oz. can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1/2 C. sour cream
  • 1 C. Pace® Picante Sauce
  • 2 tsp. chili powder
  • 2 C. chopped cooked chicken
  • 1/2 C. shredded Monterey Jack cheese
  • 6 flour tortillas (6-inch), warmed
  • 1 small tomato, chopped (about 1/2 C.)
  • 1 green onion, sliced (about 2 Tbs.)

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

This recipe is brought to you by Campbell's®. Make Great Meals. Get Great Smiles. It's Amazing What Soup Can Do.

Reviews (1)

  • My husband is a picky eater. So is my 8 yr old. But all four of us loved this recipe. It can be very difficult to please everyone, but this recipe did it! Thanks!

    Flag as inappropriate stefshu  |  September 16, 2010

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