CAMPBELLS SOUP CHICKEN ENCHILADA RECIPES RECIPES
EASY CHICKEN ENCHILADAS FROM CAMPBELL'S KITCHEN RECIPE ...
Mexican night is made easy with these simple enchiladas that are ready in just 30 minutes. Mexican-style tomato soup, cooked chicken and Colby Jack cheese combine to make a scrumptious filling for warm flour tortillas. Baked until hot and bubbling, these cheesy chicken enchiladas are sure to earn rave reviews.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 350 degrees F. Stir 1/2 cup soup, the chicken and 1/2 cup cheese in a medium bowl.
- Spoon about 1/4 cup chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down into an 11x8x2-inch baking dish. Pour the remaining soup over the tortillas. Cover the baking dish.
- Bake for 25 minutes or until the enchiladas are hot and bubbling. Top with the remaining cheese. Sprinkle with the cilantro, if desired.
Nutrition Facts : Calories 463.8 calories, CarbohydrateContent 44.7 g, CholesterolContent 67.8 mg, FatContent 19.3 g, FiberContent 3.3 g, ProteinContent 27.1 g, SaturatedFatContent 9.8 g, SodiumContent 1087.2 mg, SugarContent 1.2 g
EASY CHICKEN ENCHILADAS FROM CAMPBELL'S KITCHEN RECIPE ...
Mexican night is made easy with these simple enchiladas that are ready in just 30 minutes. Mexican-style tomato soup, cooked chicken and Colby Jack cheese combine to make a scrumptious filling for warm flour tortillas. Baked until hot and bubbling, these cheesy chicken enchiladas are sure to earn rave reviews.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 350 degrees F. Stir 1/2 cup soup, the chicken and 1/2 cup cheese in a medium bowl.
- Spoon about 1/4 cup chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down into an 11x8x2-inch baking dish. Pour the remaining soup over the tortillas. Cover the baking dish.
- Bake for 25 minutes or until the enchiladas are hot and bubbling. Top with the remaining cheese. Sprinkle with the cilantro, if desired.
Nutrition Facts : Calories 463.8 calories, CarbohydrateContent 44.7 g, CholesterolContent 67.8 mg, FatContent 19.3 g, FiberContent 3.3 g, ProteinContent 27.1 g, SaturatedFatContent 9.8 g, SodiumContent 1087.2 mg, SugarContent 1.2 g
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