campbell soup chicken enchilada recipe

Written BySheba G Updated On
campbell soup chicken enchilada recipe
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The Best campbell soup chicken enchilada recipe

I have been making this Campbell’s soup chicken enchilada recipe for years and it is always a hit with my family. The cream of chicken soup makes the filling so creamy and flavorful without a lot of extra work. My kids love the cheesy top and I love that I can get dinner on the table in under an hour. This is a perfect weeknight meal because it uses simple ingredients you probably already have in your pantry. It is also a great dish to bring to a potluck or family gathering since it feeds a crowd and tastes delicious.

Campbell's Soup Chicken Enchiladas

Campbell’s Soup Chicken Enchiladas

4.9 from 854 votes

These chicken enchiladas use cream of chicken soup for a rich and creamy filling. They are easy to make and perfect for a quick family dinner.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Filling

2 cups cooked shredded chicken
1 can (10.5 oz) Campbell’s cream of chicken soup
1/2 cup sour cream
1 cup shredded cheddar cheese
1/4 cup chopped green onions
1/2 teaspoon cumin
1/4 teaspoon garlic powder
Salt and pepper to taste

For the Enchiladas

8 flour tortillas (8 inch)
1 can (10.5 oz) Campbell’s cream of chicken soup
1/2 cup milk
1 cup shredded cheddar cheese for topping

👨‍🍳Directions

1Preheat oven to 350 degrees F.
2In a mixing bowl, combine shredded chicken, 1 can cream of chicken soup, sour cream, 1 cup cheddar cheese, green onions, cumin, garlic powder, salt, and pepper. Mix well.
3Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tightly and place seam side down in a greased 9×13 inch baking dish.
4In a small bowl, whisk together the remaining can of cream of chicken soup and milk. Pour this mixture over the enchiladas.
5Sprinkle the remaining 1 cup cheddar cheese on top.
6Bake for 25 minutes, or until bubbly and cheese is melted.

🔧Equipment

Mixing bowl
9×13 inch baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 70mg🧂Sodium: 950mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 22g

📝Notes

You can use leftover rotisserie chicken to save time. For a spicier version, add a can of diced green chiles to the filling.

Watch Video Of How Campbell’s Soup Chicken Enchiladas Works

This Campbell’s soup chicken enchilada recipe is a keeper because it is simple, creamy, and always satisfies a crowd. My family asks for it all the time and it is one of those dishes that works for a busy weeknight or a casual get together. I hope you give it a try and enjoy it as much as we do.

❓ Frequently Asked Questions About Campbell’s Soup Chicken Enchiladas

1. Can I use corn tortillas instead of flour?

Yes, you can use corn tortillas. To prevent them from cracking, warm them in the microwave for about 30 seconds before filling and rolling.

2. Can I make this recipe ahead of time?

Yes, you can assemble the enchiladas up to a day in advance. Cover and refrigerate. When ready to bake, add a few extra minutes to the cooking time.

3. Can I use a different flavor of Campbell’s soup?

Yes, you can use cream of mushroom or cream of celery soup for a different flavor.

4. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

5. Can I add vegetables to the filling?

Absolutely. Sauteed onions, bell peppers, or black beans would be great additions.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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