Tuesday, October 5, 2010

Easy Chicken & Cheese Enchiladas

I haven't made this one yet, but I thought it looked pretty yummy.

From: Campbell's Kitchen
Prep: 15 minutes

Bake: 40 minutes
Serves: 6

Looking for a creative way to use leftover chicken? These kicked-up, easy-to-prepare enchiladas come out of the oven hot and bubbly for a flavorful dish the whole family will love.

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


  1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
  3. 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.
  4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Recipe Tips:

Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.

Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine vinaigrette. For dessert serve prepared refrigerated flan.

Using Campbell's® Condensed 98% FF Cream of Chicken Soup: : Calories 303, Total Fat 14g, Saturated Fat 6g, Cholesterol 62mg, Sodium 783mg, Total Carbohydrate 24g, Dietary Fiber 3g, Protein 20g, Vitamin A 18%DV, Vitamin C 5%DV, Calcium 14%DV, Iron 10%DV

At a Glance
Source: Campbell's Kitchen
Prep: 15 minutes
Bake: 40 minutes
Cost per recipe: $8.54
Makes: 6 servings (1 enchilada each)

Nutrition per Serving
Calories: 323
Fat: 14g
Fiber: 4g
Protein: 20g
Sodium: 943mg

Campbell's Kitchen: Easy Chicken & Cheese Enchiladas

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