Easy Chicken Enchiladas From Campbells Kitchen Recipes
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
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
EASY CHICKEN ENCHILADAS FROM CAMPBELL'S KITCHEN
Mexican night is made easy with these simple enchiladas that are ready in just 30 minutes. Mexican-style tomato soup, cooked chicken and Colby Jack cheese combine to make a scrumptious filling for warm flour tortillas. Baked until hot and bubbling, these cheesy chicken enchiladas are sure to earn rave reviews.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the oven to 350 degrees F. Stir 1/2 cup soup, the chicken and 1/2 cup cheese in a medium bowl.
- Spoon about 1/4 cup chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down into an 11x8x2-inch baking dish. Pour the remaining soup over the tortillas. Cover the baking dish.
- Bake for 25 minutes or until the enchiladas are hot and bubbling. Top with the remaining cheese. Sprinkle with the cilantro, if desired.
Nutrition Facts : Calories 463.8 calories, Carbohydrate 44.7 g, Cholesterol 67.8 mg, Fat 19.3 g, Fiber 3.3 g, Protein 27.1 g, SaturatedFat 9.8 g, Sodium 1087.2 mg, Sugar 1.2 g
SIMPLE CHICKEN ENCHILADAS
This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.
Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.
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
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
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- Preheat the oven to 350 degrees F. Stir ½ cup of the soup, the chicken and ½ cup of the cheese in a medium bowl.
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