Easy Chicken Enchiladas From Campbells Kitchen Recipes

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CAMPBELL'S® EASY CHICKEN AND CHEESE ENCHILADAS

A creamy filling of chicken, sour cream, and cheese gets an added kick stirred into it with Pace® Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier, or any more delicious.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 50m

Yield 6

Number Of Ingredients 9



Campbell's® Easy Chicken and Cheese Enchiladas image

Steps:

  • Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  • Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
  • Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
  • Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Nutrition Facts : Calories 455.6 calories, Carbohydrate 45.9 g, Cholesterol 55.9 mg, Fat 19.4 g, Fiber 4.9 g, Protein 23.2 g, SaturatedFat 7.7 g, Sodium 1247.5 mg, Sugar 5.1 g

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
½ cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
½ cup shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced

EASY CHICKEN ENCHILADAS

This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time.

Provided by IANKRIS

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 6



Easy Chicken Enchiladas image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
  • Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Nutrition Facts : Calories 564.9 calories, Carbohydrate 32.8 g, Cholesterol 119.6 mg, Fat 34.1 g, Fiber 5.1 g, Protein 32.6 g, SaturatedFat 20.1 g, Sodium 1166 mg, Sugar 2.2 g

1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese

CAMPBELL'S CREAMY CHICKEN ENCHILADAS

I normally don't like enchiladas, but I could eat these every night for a week! I got this off of the Campbell's Kitchen website.

Provided by Erin Michele

Categories     Chicken

Time 1h10m

Yield 10 enchiladas, 10 serving(s)

Number Of Ingredients 9



Campbell's Creamy Chicken Enchiladas image

Steps:

  • Preheat oven to 350 degrees (F).
  • Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  • In a large bowl, stir chicken, cheese and 1 cup of picante mixture. Spread about 1/4 cup chicken mixture down the center of each tortilla.
  • Roll up and place, seam down, in a 13X9 baking dish.
  • Pour remaining picante sauce mixture over the filled tortillas. Cover the baking dish with foil.
  • Bake in preheated oven for 40 minutes or until the enchiladas are hot and bubbling.
  • Top with tomato and green onion and serve.

Nutrition Facts : Calories 277.9, Fat 15, SaturatedFat 7, Cholesterol 44.4, Sodium 690.6, Carbohydrate 21.4, Fiber 1.7, Sugar 1.9, Protein 14.5

1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup
1 (8 ounce) container sour cream
1 cup Pace Picante Sauce
2 teaspoons chili powder
2 cups cooked chicken, shredded
4 ounces monterey jack cheese, shredded
10 flour tortillas
1 medium tomatoes, chopped
1 green onion, sliced

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