Name: Campbell’s Easy Chicken and Cheese Enchiladas Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 cups cooked chicken breast, shredded; 1 cup shredded Monterey Jack cheese; 1/2 cup sour cream; 1/2 cup diced green chilies; 1/4 cup chopped fresh cilantro; 1/2 teaspoon ground cumin; 1/2 teaspoon garlic powder; 8 small tortillas; 1 can (10.75 oz) Campbell's Condensed Cream of Chicken Soup; 1/2 cup chicken broth; 1/2 cup shredded cheddar cheese; Optional toppings: diced tomatoes, sliced green onions, sour cream

Campbell’s Easy Chicken and Cheese Enchiladas Recipe

Dotty Teal Modified: August 29, 2024

Photos of Campbell’s Easy Chicken and Cheese Enchiladas Recipe

How To Make Campbell’s Easy Chicken and Cheese Enchiladas

The breast is the leanest part of a chicken. No wonder a lot of health buffs and fitness enthusiasts are drawn to this specific cut of meat. Besides that, you can make all kinds of dishes with it! Just take a look at this collection of chicken breast recipes, and you’ll be surprised by the range of options. Try it out and make everything from crispy baked dishes to tender slow-cooked renditions.

Preparation: 20 minutes

Cooking: 25 minutes

Total: 45 minutes

Serves:

Ingredients

2 cups cooked chicken breast, shredded
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 cup diced green chilies
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
8 small tortillas
1 can (10.75 oz) Campbell’s Condensed Cream of Chicken Soup
1/2 cup chicken broth
1/2 cup shredded cheddar cheese
Optional toppings: diced tomatoes, sliced green onions, sour cream

Instructions

Preheat the oven to 350°F (175°C).
In a large bowl, mix together the shredded chicken, Monterey Jack cheese, sour cream, green chilies, cilantro, cumin, and garlic powder.
Place a small amount of the chicken mixture onto each tortilla, roll tightly, and place them seam side down in a greased 9×13 inch baking dish.
In a separate bowl, whisk together the cream of chicken soup and chicken broth. Pour the mixture evenly over the enchiladas.
Sprinkle the shredded cheddar cheese over the top of the enchiladas.
Bake for 25 minutes, or until the cheese is melted and bubbly.
Serve hot with optional toppings, such as diced tomatoes, sliced green onions, and sour cream.

Nutrition

Calories : 485kcal
Total Fat : 27g
Saturated Fat : 12g
Cholesterol : 114mg
Sodium : 1278mg
Total Carbohydrates : 30g
Dietary Fiber : 2g
Sugar : 1g
Protein : 31g

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