Easy Chicken & Cheese Enchiladas – a delicious recipe with Campbell'su00ae, sour cream, Picante Sauce, chili powder, chicken, shredded Monterey Jack cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat the oven to 350u00b0F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
3
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam-side up in a 2-quart shallow baking dish. Pour the remaining picante sauce 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.
5
Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas.
6
Cost per recipe: $52* Cost per recipe serving: $13*
7
*Cost calculations based on July 2008 national average prices
1036
kcal
Calories
21
g
Fat
118
g
Carbs
88
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: 1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Chicken Soup (Regular or 98% Fat Free), 1/2 cup sour cream, 1 cup Pace(R) Picante Sauce, 2 teaspoons chili powder, and more.
Yes, Easy Chicken & Cheese 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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