Quick Chicken and Cheese Enchiladas with Campbell’s
Quick Chicken and Cheese Enchiladas with Campbell’s deliver creamy, tangy comfort in every bite, thanks to a smooth chicken soup and picante sauce blend wrapped in soft tortillas. Monterey Jack melts throughout, while fresh tomato and green onion add a bright finish. Great for a weeknight dinner or casual get-together when you want something cozy and satisfying.
- Prep10 mins
- Cook40 mins
- Serves6
- DifficultyEasy
- 1
Stir the soup, sour cream, picante sauce, and chili powder together in a medium bowl until well combined.
- 2
Transfer 1 cup of the soup-sauce mixture to a large bowl; stir in the chicken and cheese.
- 3
Divide the chicken mixture among the tortillas.
- 4
Roll up the tortillas and place them seam side up in an 11x8-inch shallow baking dish.
- 5
Pour the remaining picante sauce mixture over the filled tortillas.
- 6
Cover the baking dish.
- 7
Bake at 350 degrees F until the enchiladas are hot and bubbling, about 40 minutes.
- 8
Top with the tomato and the onion.
- Calories 387.95 kcal Moderate
- Protein 23.5 g Good Source
- Carbs 36.14 g Moderate
- Total Fat 15.97 g High
- Saturated Fat 6.95 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 89.61 mg High
- Sodium 1282.7 mg High
- Fiber 2.49 g Low Source
- Sugar 3.33 g Moderate
- Added Sugar 1.08 g Low Source
- Calcium 269.03 mg Good Source
- Iron 2.49 mg Moderate
- Potassium 441.29 mg Low Source
- Vitamin A 170.88 mcg_rae Moderate
- Vitamin C 4.26 mg Low Source
- Vitamin D 0.09 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Tomatoes 🍅
- Onions 🧅