This enchilada recipe is so easy and delicious – and I love that I can make it the night before and then pop it in the oven when my husband and I get home from work. The recipe is from Campbell’s, and as you’ll see below, it uses their Condensed Cream of Chicken Soup. It also has a nice heat to it from the Pace Picante Sauce, which I usually buy in hot, but you can tone down the heat with the medium or mild picante sauce.
This is a great meal to make with leftover chicken, but you can also make a big batch of shredded chicken for the week with your crock pot and use some of that. All you have to do is put chicken breasts in the slow cooker, cover it with either water or chicken broth, then leave on high for 4 hours. Take it out, shred it, and use some of it to make enchiladas! Another option that’s even easier is to use a rotisserie chicken, which is usually what I do.
Check out the recipe below, along with some photos that show the step-by-step process. The image below from Campbell’s admittedly looks much nicer than mine, but they still taste great!
- 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 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
- 6 flour tortillas (6-inch), warmed
- 1 small tomato, chopped (about 1/2 cup)
- 1 green onion, sliced (about 2 tablespoons)
- Preheat the oven to 350°. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
- Stir 1 cup soup mixture, chicken and cheese in a large bowl.
- Divide the chicken mixture among the tortillas.
- Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish.
- Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
- Bake for 40 minutes or until the enchiladas are hot and bubbling.
- Top with the tomato and onion and serve!