campbell’s soup enchilada recipe

The Best campbell’s soup enchilada recipe

I’m so excited to share this classic recipe with you – Campbell’s Soup Enchilada recipe. It’s a staple in our household and always a crowd-pleaser. I remember my grandmother making this dish for family gatherings and holidays.

She’d serve it with a side of warm tortillas, fresh cilantro, and a dollop of sour cream. The combination of tender chicken, rich enchilada sauce, and melted cheese is absolute perfection. My kids love helping me assemble the dish, and it’s easy to customize with their favorite toppings.

This recipe is perfect for any occasion, whether it’s a weeknight dinner or a special occasion like Christmas or Easter. I’ve made this recipe countless times, and it never fails to impress. The best part?

It’s incredibly easy to make and requires minimal ingredients. I’ve experimented with various variations, but this classic version remains my favorite. My family can’t get enough of it!

It’s an excellent way to get everyone to eat their veggies, too – my kids devour the chopped onions and bell peppers without even realizing they’re eating healthy food. Over the years, I’ve tweaked the recipe to suit our tastes, but the core ingredients remain the same: Campbell’s condensed cream of chicken soup, shredded cheese, diced chicken, onions, bell peppers, and tortillas. This recipe is truly a comfort food at its finest.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Campbell’s Soup Enchiladas Works

In conclusion, the Campbell’s soup enchilada recipe is a fantastic option for any occasion. Whether you’re hosting a family gathering or just looking for a hearty meal to enjoy on a busy weeknight, this dish delivers on flavor and convenience.

It’s a great way to feed a crowd without spending hours in the kitchen, and the leftovers are perfect for lunch the next day. Plus, it’s versatile enough to accommodate dietary preferences, making it a crowd-pleaser for everyone at the table.

For storage, I like to keep the leftovers in an airtight container in the fridge for up to 4 days. Just add a little water to the dish when reheating to keep the enchiladas moist and flavorful.

It’s a dish that’s sure to become a favorite in your household, just as it has in mine.

❓ Frequently Asked Questions About Campbell’s Soup Enchiladas

What type of tortillas should I use for this recipe?

Corn tortillas are best for this recipe as they hold their shape well when rolled and have a nice, sturdy texture. You can find them in the international section of most grocery stores. If you prefer flour tortillas, you can use them, but they may be more prone to tearing or becoming soggy.

Can I make this recipe vegetarian?

Absolutely. You can substitute the chicken with a mix of beans, like black beans or pinto beans, and add some corn or bell peppers for extra flavor and texture. You can also use a plant-based meat substitute if you prefer.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze individual portions for up to 3 months. When reheating, add a little water to the dish and cover it with foil to prevent the enchiladas from drying out.

Can I use a different type of soup?

While Campbell’s tomato soup is the base of this recipe, you can experiment with different types of soup to change up the flavor. For example, you could use a creamy soup like cream of mushroom or cream of chicken for a richer, more decadent dish. Just keep in mind that the cooking time may vary depending on the type of soup you use.

How can I make this recipe spicier?

If you like a little heat, you can add some diced jalapeños or a pinch of cayenne pepper to the filling. You can also use a spicy enchilada sauce or add some hot sauce to the soup mixture. Just be careful not to add too much, as the heat can overpower the other flavors in the dish.