Pantry Enchiladas Recipe

Name: Pantry Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (14 Oz. Size) Muir Glen Fire Roasted Tomatoes; 1 can (10 Oz. Size) Campbell's Cream Of Chicken Soup; 1/2 cups Sour Cream; Salt And Pepper, to taste; 1 Tablespoon Olive Oil; 2 cloves Garlic; 4 ounces, weight Sliced Mushrooms; 2 cups Cubed Chicken; 3 cups Shredded Colby-jack Cheese; 8 whole Flour Tortillas

Servings: persons

1
Preheat your oven to 400 degrees.
2
Combine in a small saucepan on low/medium heat the following:
3
1 can Muir Glen Fire Roasted tomatoes
4
1 can Campbells Reduced Fat Cream of Chicken soup (Im not a canned food person, but this really works)
5
1/2 cup sour cream (light or regular)
6
salt and pepper to taste
7
Spread half of the hot tomato/soup/sour cream mixture into an 9x13 inch baking dish.
8
Save the rest for the top.
9
Combine in a saute pan the following and cook over medium-high heat until combined and the mushrooms are tender:
10
1 Tablespoon olive oil
11
fresh or dehydrated garlic (1-2 cloves)
12
4 ounces of thinly sliced mushrooms (not necessary, but we love mushrooms)
13
1-2 cups cut/cubed/cooked chicken (I used leftover Rotisserie chicken that I had in the freezer)
14
Assemble each enchilada like this:
15
8 flour tortillas (I used 8 inch)
16
About 1/4 cup shredded cheese per tortilla (I used Colby-Jack)
17
Chicken/mushroom mixture
18
Tightly roll each enchilada and place in baking dish on top of the sauce mixture.
19
When all 8 tortillas are placed tightly into the baking dish, pour the remainder (or less) of the sauce over the enchiladas.
20
Cover with desired amount of grated cheese ( I used about 1/2-3/4 of a cup).
21
Bake in 400 degree oven for about 25-30 minutes until golden brown and bubbly.
22
Enjoy!

1549

kcal

Calories

Fat

160

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 can (14 Oz. Size) Muir Glen Fire Roasted Tomatoes, 1 can (10 Oz. Size) Campbell's Cream Of Chicken Soup, 1/2 cups Sour Cream, Salt And Pepper, to taste, and more.

Yes, Pantry Enchiladas falls under the Soups & Stews 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.

That's it — enjoy your meal!

Pantry Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions