Creamy Ranchero Enchiladas Recipe

Creamy Ranchero Enchiladas Recipe

How To Make Creamy Ranchero Enchiladas

This enchiladas recipe yields a savory and creamy dish loaded with shredded chicken, cheddar, and Monterey Jack, that’s all made in half an hour.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 1canCampbell’s® Condensed Creamy Ranchero Tomato Soup
  • cupschicken,cooked
  • 1cupcheddar cheese,shredded
  • monterey jack cheese
  • 8corn tortillas
  • ¼cupmilk


  1. Mix half a can soup, chicken and ⅓ cup cheese. Spoon chicken mixture down center of each tortilla. Roll up and place seam-side down in 2-quart shallow baking dish.

  2. Mix the remaining soup and milk and pour over all. Top with remaining cheese.

  3. Bake at 375 degrees F for 20 minutes or until hot.

  4. Serve and enjoy!


  • Calories: 395.67kcal
  • Fat: 21.26g
  • Saturated Fat: 9.24g
  • Trans Fat: 0.44g
  • Monounsaturated Fat: 6.62g
  • Polyunsaturated Fat: 2.99g
  • Carbohydrates: 30.24g
  • Fiber: 3.72g
  • Sugar: 5.90g
  • Protein: 21.83g
  • Cholesterol: 74.56mg
  • Sodium: 498.30mg
  • Calcium: 293.94mg
  • Potassium: 363.92mg
  • Iron: 1.75mg
  • Vitamin A: 126.96µg
  • Vitamin C: 8.16mg
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