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Easy Chicken & Cheese Enchiladas

Easy Chicken & Cheese Enchiladas
  • prep time: 15 min
  • total time: 55 min
  • serves: 6 people
  • calories: 310 1 serving

This Easy Chicken & Cheese Enchiladas is the easiest homemade enchiladas recipe ever.  A few pantry staples and 15 minutes and it goes into the oven.  The combination of cream of chicken soup, picante sauce, sour cream and chili powder makes a creamy, spicy sauce goes both into the filling and on top.  The only real prep is chopping the chicken, and any cooked chicken will work, rotisserie chicken, leftover cooked white or dark meat chicken, even canned chunk chicken (we have a tip for that below).  You can even customize the toppings for these Easy Chicken & Cheese Enchiladas, think tacos and load them up!


cost per recipe: $8.17

  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Condensed Unsalted Cream of Chicken Soup
  • 1/2 cup sour cream
  • 1 cup Pace® Picante Sauce
  • 2 teaspoons chili powder
  • 2 cups chopped cooked chicken
  • 1/2 cup shredded Monterey Jack cheese
  • 6 (6-inch) flour tortilla, warmed
  • 1 small tomato, chopped (about 1/2 cup)
  • 1 green onion, sliced (about 2 tablespoons)


  • Tips

    • If preparing using Unsalted Cream of Chicken you can add salt to taste.  Our test kitchen found that 1/4 teaspoon of salt enhanced the flavor of the recipe and contributes an additional 98.3 mg of sodium per serving, but you can add less or more to make it right for you.
    • Make Ahead Freezer Meal: Omit or reserve the tomato and green onion as optional toppings.  Assemble as directed (without tomato and green onion- they’re best prepared fresh before serving), wrap tightly and freeze.  From frozen, bake, covered, for 1 hour and 20 minutes.  Or, thaw in the refrigerator, bake, covered, for 50 minutes.  Top with the optional tomato and green onion before serving, if desired.
    • Chef Tip: Try this shrimp version with a smoky kick!  Substitute 1 pound cooked shrimp (41-50 count), peeled, deveined and tails removed, for the chicken.  Use 1 canned chipotle chile pepper, diced and 1 teaspoon adobo sauce instead of the chili powder.  Then, substitute Mexican blend cheese for the Monterey Jack cheese.  Top the baked enchiladas with 2 tablespoons fresh chopped cilantro leaves instead of the green onion.
    • Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
    • Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
  • Step 1

    Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

  • Step 2

    Stir 1 cup soup mixture, chicken and cheese in a large bowl.  Season the mixture with salt and pepper.

  • Step 3

    Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.

  • Step 4

    Bake for 40 minutes or until the enchiladas are hot. Top with the tomato and onion.


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  • This one's a keeper

    Neva M.
    April 3, 2017

    Tonight was my second time making this particular chicken enchilada recipe. I purchased a rotisserie chicken because I needed a quick dinner. After I got home I looked for rotisserie chicken ideas and came across this recipe and realized I'd made this one before. Most of the ingredients are common in my house however I didn't have picante sauce so I used salsa and a little taco sauce instead. I topped it with cheddar cheese because that's all I had. My family liked being able to top it with more cheese, fresh pico de gallo and sour cream since their tastes vary. This recipe served 6. There were no leftovers after 3 adults and three middle schoolers ate. I will keep this recipe handy.

  • Use Cheddar Cheese Soup

    March 14, 2016

    I used Campbell's Cheddar Cheese soup instead of Cream of Chicken or Cream of Mushroom. I also used Enchilada Sauce instead of Picante. Talk about amazing and authentic flavor!

  • Make and try for yourself

    Kimberly M.
    November 7, 2016

    These are surprisingly very good with the flavor and the ease in which to prepare. I had looked over the recipe several times, read the reviews, hesitated, and then thought why not just go ahead and try it. After preparing them and having the whole family agree to liking them to the point that it was requested to make them again soon - I was then thinking, why did I hesitate for so long? The only downside is that I knew from the start that I had to double the recipe, but I should have tripled it instead! I had some diced tomatoes, chopped onion, sour cream, and additional shredded cheese to add as family members wanted. However, the additional toppings aren't really necessary as the dish is very tasty on its own. I tried one without the toppings to test, and the additional toppings just added a boost that is optional and an individual choice.

  • Wonderful & easy!

    Judith C.
    May 28, 2020

    I love this recipe. Its one of my family's favorites. Sometimes I use medium salsa instead of the picante sauce. It gives it a little more kick and flavor.

  • Delicious!

    Brooke W.
    January 20, 2020

    I love this recipe!

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    Calories 310
    Total Fat 14 g
    Sat. Fat 5.4 g
    Trans Fat 0 g
    Cholesterol 60 mg
    Sodium 1039 mg
    Total Carb 23 g
    Dietary Fiber 2 g
    Sugar 3 g
    Added Sugars 0 g
    Protein 20 g
    Vitamin D 1 %DV
    Calcium 13 %DV
    Iron 11 %DV
    Potassium 7 %DV
    Calories 258
    Total Fat 10 g
    Sat. Fat 4.6 g
    Trans Fat 0 g
    Cholesterol 56 mg
    Sodium 690 mg
    Total Carb 19 g
    Dietary Fiber 2 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 19 g
    Vitamin D 1 %DV
    Calcium 16 %DV
    Iron 11 %DV
    Potassium 7 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.