For the succotash, substitute dried thyme and thinly sliced green onion tips if fresh chives or thyme aren’t available.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 enchiladas |
Ingredients
- 1 (10.75 ounce) can Campbell’s® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
- ½ cup sour cream
- 1 cup Pace® Picante Sauce
- 2 teaspoons chili powder
- 2 cups chopped cooked chicken
- ½ cup shredded Monterey Jack cheese
- 6 flour tortillas (6″), warmed
- 1 small tomato, chopped
- 1 green onion, sliced
Instructions
- 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 11×8-inch 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.
- Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas.
Nutrition Facts
| Calories | 456 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 5 g |
| Protein | 23 g |
| Saturated Fat | 8 g |
| Sodium | 1248 mg |
| Sugars | 5 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe. Last time I used mild cheddar cheese. They were still really good.
Loved it! Substituted Salsa Verde for the sauce. Used taco seasoning for the chile powder. Next time I’ll add a can of diced green chilies to the mix.
Family loved it
It was very good. It just needs a little..punch to it. Maybe taco sauce?
I make this all the time. My family loves it. I do use a little more chili powder and also shred the chicken as well. It’s a hit with all my family and friends.
We gobbled these up! Pretty easy to make and a delicious result. I would have used white instead of whole grain tortillas so they were softer and easier to cut with your fork when eating. Also no need to warm the tortillas first just fold them under and you’re good!
My family all really likes this one, especially my 14 and 15 year old boys! I have actually been making it for many years so I am not sure why I have not rated it until now. The only thing I have done differently is to make more like a batch and a half of the sauce/chicken mix.
This was delicious! I added a 4oz can of diced green chiles to the soup mix and used 2 tsp of taco seasoning (instead of chili powder) and followed the rest of the recipe as is, though it did fill more than 6 tortillas, so you may want to have a few extra on hand. So tasty! Will definitely make again!
I added 8oz. of cream cheese to the recipe
Love it, so easy. It is our go-to Mexican meal, my husband loves it.
Easy to follow recipe and tastes great. I added extra cheese to the top once it was done cooking.
I used green salsa and it was a hit!!! Yum!!!
This is my favorite of all I tried.
Think I would cook just a little longer and shred chicken instead of chop. It is good and got a thumbs up from the hubby
Whatever you do. Don’t make this . It got me really sick the next morning. I was throwing up and had diarrhea. So whatever you do make something else.
Few changes :). I doubled it and used one can of healthy request cream of cheddar and one of chicken. I also used low-fat sour cream and put in a packet of taco seasoning for the spices. I sprayed the pan and put some Mexican rice under the enchiladas. Covered the top with low-fat Mexican cheese. So good!
I make this all the time. Love it!!! I put a layer of salsa on the bottom of the baking dish so they don’t dry up. I use flour tortillas and always add a bit more sour cream and salsa to make the the batch a bit bigger.
Delicious! Only change I made was I used home canned turkey breast and used taco seasoning instead of chili seasoning. My family loved it.
Love this recipe. Easy to make and oh so delicious. Always add extra cheese on top! Yum!!!
Delicious and easy. I tend to add more cheese on the top before putting it in the oven. I use taco seasoning instead of “plain” chili powder. My last trick is to parboil chicken breasts, then use my KitchenAide with the mixing paddle to shred them beautifully. Also, have extra tortillas ready, because the fewest that my mix has made was eight (8) when using 6″ tortillas.
I love this recipe, its finally cooled in N.Florida so I can cook heavier foods.Great recipe