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Easy Chicken and Cheese Enchiladas

Easy Chicken and Cheese Enchiladas
3 votes, 5.00 avg. rating (94% score)
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Total Time: 10

Yield: 6 servings

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Easy Chicken and Cheese Enchiladas


  • 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

Updated Friday, January 23rd, 2009

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2 Responses to Easy Chicken and Cheese Enchiladas

  1. Linda Jellison February 6, 2010 at 5:19 pm #

    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.

  2. Michelle Lajoie January 1, 2012 at 7:56 pm #

    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!

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