Easy Chicken Enchiladas from Campbell's Kitchen
Ingredients30 m servings 464 cals
- 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.
Per Serving: 464 calories; 19.3 g fat; 44.7 g carbohydrates; 27.1 g protein; 68 mg cholesterol; 1087 mg sodium. Full nutrition
ReviewsRead all reviews 3
My husband went crazy over this recipe :) He is already asking me to make it again! So easy and quick!
I really liked this recipe and it was very easy to make. I did tweak it a bit though. I made it lower fat using low fat soup and cheese and whole wheat tortillas. I used steak as well. I fig...