Easy Chicken and Cheese Enchiladas

5.00 avg. rating (95% score) - 3 votes

Easy Chicken and Cheese Enchiladas

Total Time: 10
Yield: 6 servings


  • 1 can (10-3/4 ounces) Campbell's Condensed Cream of Chicken soup (Regular, 98% Fat Free or Healthy Request)
  • 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. 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 seamside up in 11 x 8-inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. 4. Bake at 350 degrees F for 40 minutes or until the enchiladas are hot and bubbling. Top with tomato and onion. Tip: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas.

Cost per recipe: $8.54
Cost per recipe serving: $1.42
Cost calculations based on December 2008 national average prices.
All materials courtesy of: Campbell's Cooking Soups/Swanson Broth

  • Michelle

    It’s very messy to eat but so worth it! My husband loved it! It’s creamy, but not spicy hot, I used rotisserie chicken. It’s a good one, give it a shot!

  • I would use 8-inch tortillas instead of 6-inch. This would be a very easy recipe to add whatever ingredients you want. Could have more than one combination in this recipe.


Leave a Comment

Enter Your Log In Credentials