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Chicken Enchiladas


  • 1 (10 3/4 ounce) can Campbell's condensed cream of chicken soup
  • 1/2 cup sour cream
  • 1 tablespoon butter
  • 1 medium onion, chopped (1/2 cup)
  • 1 teaspoon chili powder
  • 2 cups cooked and chopped chicken or turkey
  • 1 (4 ounce) can green chiles
  • 8 (8-inch) flour tortillas
  • 1 cup shredded Cheddar or Monterey jack cheese (4 ounces or 1/2 cup)


  1. In a small bowl mix soup and sour cream.
  2. In a medium saucepan over medium heat, heat the butter. Add onions and chili powder. Cook until tender. Add chicken, chiles and 2 tablespoons soup mixture (NO water).
  3. Spread 1/2 cup soup mixture in 2-quart shallow baking dish. Along one side of each tortilla spread about 1/4 cup chicken mixture. Roll up each tortilla around filling and place seam-side down in baking dish.
  4. Spread remaining soup mixture over enchiladas. Sprinkle cheese over top of mixture
  5. Bake at 350 degrees F for 25 minutes or until hot.

Yield: 4 servings

Recipe credit: Pampered Chef

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