Easy Chicken & Cheese Enchiladas

Yield: 6 servings
Community Recipe from


  • 1 can(s) 10-3/4 oz Campbell's condensed cream of. Hicken soup
  • 1/2 cup(s) Sour cream
  • 1 cup(s) Pace picante sauce
  • 2 teaspoon(s) Chili powder
  • 2 cup(s) Chopped cooked chicken
  • 1/2 cup(s) Shredded Monterey jack cheese
  • 6 Flour tortillas (6"), warmed
  • 1 Small tomato, chopped
  • 1 Green onion, sliced


  1. 1. Heat oven to 350. Stir soup, sour cream, picante and. Chili powder. In a medium
  2. bowl.
  3. 2. Stir 1 cup soup mixture, chicken and cheese in large bowl.
  4. 3. Divide chicken mixture among tortillas. Roll up tortillas and place seam side
  5. down in 11x7x2" baking dish. Pour remaining soup mixture over filled tortillas.
  6. Cover baking dish.
  7. 4. Bake 40 min. Or until enchiladas are hot and bubbling. Top with tomato and
  8. Onion.
February 2012

This recipe is a personal recipe added by dwatson and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Easy Chicken & Cheese Enchiladas Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy