Best 2 Easy Chicken Cheese Enchiladas Campbells Recipes
Chicken cheese enchiladas are a classic Mexican dish that is easy to make and loved by people of all ages. With Campbell's soup, you can create a delicious and flavorful version of this dish that is sure to be a hit at your next party or family gathering. In this article, we will provide you with a step-by-step guide to making easy chicken cheese enchiladas using Campbell's soup, along with tips and suggestions for customizing the recipe to your liking.
Check out the recipes below so you can choose the best recipe for yourself!
CAMPBELL'S® EASY CHICKEN AND CHEESE ENCHILADAS
A creamy filling of chicken, sour cream, and cheese gets an added kick stirred into it with Pace® Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier, or any more delicious.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
- Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
- Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
- Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Nutrition Facts : Calories 455.6 calories, Carbohydrate 45.9 g, Cholesterol 55.9 mg, Fat 19.4 g, Fiber 4.9 g, Protein 23.2 g, SaturatedFat 7.7 g, Sodium 1247.5 mg, Sugar 5.1 g
EASY CHICKEN AND CHEESE ENCHILADAS
Steps:
- Heat the oven to 350 degrees F. 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 up in a 2-quart shallow 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.
- Tip: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas.
- Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine viniagrette. For dessert serve prepared refrigerated flan.
Tips:
- Prep the chicken beforehand: Cooking the chicken ahead of time will save you a lot of time when assembling the enchiladas. You can boil, bake, or shred the chicken up to 3 days in advance and store it in the refrigerator.
- Use a variety of cheeses: Don't be afraid to experiment with different types of cheeses to find your favorite combination. Some good options include cheddar, Monterey Jack, pepper Jack, and queso Oaxaca.
- Don't overfill the tortillas: Overfilling the tortillas will make them difficult to roll and will cause them to break. Aim for about 1/2 cup of filling per tortilla.
- Use a baking dish that is large enough to fit all of the enchiladas in a single layer: This will help the enchiladas cook evenly.
- Cover the enchiladas with foil before baking: This will help to keep them moist and prevent them from drying out.
Conclusion:
Chicken cheese enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. With a few simple tips, you can make sure that your enchiladas turn out perfectly every time. So next time you're looking for a quick and easy meal, give chicken cheese enchiladas a try!
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