Chicken Enchiladas – a delicious recipe with Chicken Breasts, Onion, Oil, Tomato Soup, Water, Tortilla Shells. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
["Cut chicken into cubes and brown in frying pan with oil. Add chopped onions. Once the chicken is cooked, add the can of Campbell's Tomato Soup and 1/2 can of water (empty soup can).", "", "Place 3-4 tablespoons of chicken/tomato mixture (drained) into the soft tortilla shells and place into a 9X13"" pan. Line up 8-10 shells and pour the rest of the tomato sauce over the top of the soft shells.", "", "Place the 2 Cups of shredded cheese onto the top of the shells and sauce. Place the pineapple slices on top of the cheese. Lastly, slice the green pepper and place the green pepper slices over the top of the pineapple slices.", "", "Bake, covered, for 35 minutes at 350 degrees. Uncover for another 5 minutes."]
611
kcal
Calories
46
g
Fat
20
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 Chicken Breasts, 1/2 Onion, 1 Tbspn. Oil, 1 Can Campbells Tomato Soup, and more.
Yes, Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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