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Easy Chicken Enchiladas from Campbell's Kitchen

Rated as 4.2 out of 5 Stars

"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."
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Ingredients

30 m servings 464 cals
Original recipe yields 4 servings

Directions

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  1. Heat the oven to 350 degrees F. Stir 1/2 cup soup, the chicken and 1/2 cup cheese in a medium bowl.
  2. 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.
  3. 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


Per Serving: 464 calories; 19.3 g fat; 44.7 g carbohydrates; 27.1 g protein; 68 mg cholesterol; 1087 mg sodium. Full nutrition

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Reviews

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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...

It was ok, there needs more sauce