Speedy Chicken Enchiladas

Speedy Chicken Enchiladas


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You won't believe how easy it is to make this mouthwatering, restaurant-style favorite. All you need is 5 ingredients and 35 minutes, and a family-friendly dinner is ready.

Time needed

10 min preparation + 25 min cooking

Serving Size / Yield

8 servings


  • 4 skinless, boneless chicken breast halves (about 1 lb.), cut into cubes
  • 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (regular or 98% fat free)
  • 1 C. Pace® Chunky Salsa
  • 1 can (10 3/4 oz.) Campbell's® Condensed Cheddar Cheese Soup
  • 8 flour tortillas (6-inch), warmed

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Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned and cooked through, stirring often. Stir in the chicken soup and 1/2 C. salsa and cook until the mixture is hot and bubbling. Stir the cheese soup and remaining salsa in a small bowl. Spoon about 1/3 C. chicken mixture down the center of each tortilla. Roll up and place seam-side down into a 2-qt. microwavable dish. Pour the cheese soup mixture over the filled enchiladas. Cover the dish. Microwave on high for 5 minutes or until the enchiladas are hot and bubbling.

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