Campbell Soup Easy Chicken Enchilada Recipe

August 21, 2023 Post a Comment

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Easy Chicken Enchilada Skillet Recipe Campbell's Kitchen from www.campbells.com

Description

Are you looking for a quick and easy recipe for dinner tonight? Look no further than this Campbell Soup Easy Chicken Enchilada recipe! This recipe is perfect for those busy weeknights when you need to get dinner on the table fast. With just a few simple ingredients and minimal prep time, you can have a delicious and satisfying meal in no time.

Prep Time

The prep time for this recipe is only 10 minutes, making it perfect for those nights when you're short on time.

Cook Time

The cook time for this recipe is 40 minutes, giving you plenty of time to relax and unwind while your dinner cooks.

Ingredients

1 can (10.75 ounces) Campbell's® Condensed Cream of Chicken Soup
1 cup Pace® Picante Sauce
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
4 cups shredded cooked chicken
12 corn tortillas (6-inch), warmed
1 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro leaves

Equipment

9x13 inch baking dish
Measuring cups and spoons
Mixing bowl
Spoon or spatula

Method

Preheat your oven to 350°F.
In a mixing bowl, combine the cream of chicken soup, Pace® Picante Sauce, water, chili powder, and cumin.
Stir in the shredded chicken.
Spoon about 1/4 cup of the chicken mixture down the center of each tortilla.
Roll up the tortillas and place seam-side down in a 9x13 inch baking dish.
Pour the remaining chicken mixture over the tortillas.
Sprinkle the shredded cheese on top of the chicken mixture.
Bake for 40 minutes or until the enchiladas are hot and bubbling.
Sprinkle with chopped cilantro before serving.
Enjoy!

Notes

If you're short on time, you can use store-bought rotisserie chicken for this recipe. Just shred the chicken and add it to the sauce mixture. If you want to make this recipe a little spicier, you can use hot Pace® Picante Sauce instead of the mild version.

Nutrition Info

This recipe serves 6 and contains the following nutritional information per serving:

Calories: 407
Total Fat: 17g
Saturated Fat: 7g
Cholesterol: 107mg
Sodium: 864mg
Total Carbohydrates: 35g
Dietary Fiber: 5g
Sugars: 3g
Protein: 29g

Recipes FAQ

Can I freeze these enchiladas?

Yes, you can freeze these enchiladas. After baking, let them cool completely, then wrap them tightly in plastic wrap and then in aluminum foil. Label and date the package, and then freeze for up to 3 months. To reheat, simply thaw in the refrigerator overnight and then bake in a 350°F oven for 20-25 minutes or until heated through.

What can I serve with these enchiladas?

These enchiladas go great with a side of Spanish rice and refried beans. You can also serve them with a simple green salad on the side.

Can I use flour tortillas instead of corn?

Yes, you can use flour tortillas instead of corn tortillas if you prefer. Just be aware that flour tortillas may not hold up as well during baking, so you may need to be extra careful when rolling them up.

Recipe Tips

- To make this recipe even easier, you can cook the chicken ahead of time and store it in the refrigerator until you're ready to use it. - If you don't have fresh cilantro on hand, you can use dried cilantro instead. - For a little extra flavor, try adding some chopped onion and garlic to the chicken mixture before baking.