Corn tortillas are rolled around a delicious filling of chicken, creamy poblano soup, salsa and cheese and baked until hot and bubbling. Best of all, it takes just 45 minutes to have this southwestern favorite ready to serve.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup soup, the salsa and cheese in a medium bowl.

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  • Stir the remaining soup and the milk in a small bowl.

  • Divide the chicken mixture among the tortillas. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into an 11x8x2-inch baking dish. Pour the soup mixture over the filled tortillas. Cover the baking dish.

  • Bake for 30 minutes or until the enchiladas are hot and bubbling.

Tips

Serving Suggestion: Top with chopped tomato, sliced green onion and fresh cilantro leaves.

Nutrition Facts

233 calories; 10.3 g total fat; 50 mg cholesterol; 541 mg sodium. 17.4 g carbohydrates; 17.5 g protein; Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/18/2014
Holy cow... First off if you haven't tried this soup go fix you some for lunch. Best canned soup ever. I'm no "food snob"(there's enough of those in the world don't you think?) so I have no trouble using good ol' Campbell's. You know the ones... they turn up their aristocratic noses up at canned soup? Ya those. Look these enchiladas are to die for. I used flour tortillas since I always have those. You must try this! Tonight! LOL! Read More
(12)
16 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/18/2014
Holy cow... First off if you haven't tried this soup go fix you some for lunch. Best canned soup ever. I'm no "food snob"(there's enough of those in the world don't you think?) so I have no trouble using good ol' Campbell's. You know the ones... they turn up their aristocratic noses up at canned soup? Ya those. Look these enchiladas are to die for. I used flour tortillas since I always have those. You must try this! Tonight! LOL! Read More
(12)
Rating: 5 stars
11/18/2014
Holy cow... First off if you haven't tried this soup go fix you some for lunch. Best canned soup ever. I'm no "food snob"(there's enough of those in the world don't you think?) so I have no trouble using good ol' Campbell's. You know the ones... they turn up their aristocratic noses up at canned soup? Ya those. Look these enchiladas are to die for. I used flour tortillas since I always have those. You must try this! Tonight! LOL! Read More
(12)
Rating: 4 stars
01/06/2015
this was very good the poblano sauce is sooo good!!! I only rated it though 4 stars because i think next time I am going to reduce the temp to 375 deg as my corn tortillas were too crisp on the bottom also the sauce you pour over the enchiladas literally soaked in so it was a bit on the dry side - so I will double the sauce next time..... other than those 2 things it still was very tasty and will do again - also want to try other recipes w/that poblano sauce! Read More
(6)
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Rating: 5 stars
01/14/2015
So good Read More
(4)
Rating: 5 stars
07/04/2015
Love this recipe! Have tried it twice and loved it each time. The second time I added more cheese than the recipe called for (I'm a cheese lover). Read More
(4)
Rating: 5 stars
06/26/2018
I've made this multiple times and it's always a hit. It's a forgiving and versatile recipe. I typically use Nacho Cheese soup because I've checked 4 different stores and no one is carrying the Creamy Poblano and Queso. I add cooked rice and Rotel to mine and that will increase the servings - Yay for leftovers! I have also omitted the cilantro and green onion when I didn't have them on hand and it tasted great either way. I've made this vegetarian by using chicken flavored veggie crumbles in place of the chicken and it turned out awesome. Read More
(3)
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Rating: 4 stars
04/03/2015
Great base recipie to work with! I cooked my chicken in 1 can of chicken broth and 1 package of taco seasoning then proceeded with this recipie. You can also add fresh poblanos and adjust the heat index of the recipie. Read More
(2)
Rating: 4 stars
05/11/2015
Biggest problem here is that my grocery store did not have the Creamy Poblano soup sooo...my review is based on the substitution of Chicken Chili Black Bean I had to use. Not sure why the store did not have as I live in a major metropolitan area? I made sure they knew. All that being said it was still pretty darn good...hubby loved. I added black olives and served with sour cream. Very satisfying. Read More
(2)
Rating: 5 stars
07/14/2015
Nothing bad to say! My whole family loved them! Read More
(2)
Rating: 5 stars
12/31/2016
This is an outstanding dish that impressed our company but yet it is so darn easy to make. If you'd like a richer toping substitute sour cream for the milk. It's delicious. You can put any type of toppings on it that you like after it's finished baking. I just put out a bunch of toppings and let everyone put on what they liked - diced tomatoes diced green onions sliced olives avocado slices extra cheese and sour cream. Read More
(1)