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
Serves:
Ingredients
- 1canCampbell’s® Condensed Creamy Ranchero Tomato Soup
- 1½cupschicken,cooked
- 1cupcheddar cheese,shredded
- monterey jack cheese
- 8corn tortillas
- ¼cupmilk
Instructions
-
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.
-
Mix the remaining soup and milk and pour over all. Top with remaining cheese.
-
Bake at 375 degrees F for 20 minutes or until hot.
-
Serve and enjoy!
Nutrition
- 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
Share your thoughts on the Creamy Ranchero Enchiladas Recipe in the Recipe Sharing forum.
Was this page helpful?
Submit Your Own Recipe
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Comments