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Easy chicken enchiladas in a pan.
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Easy Chicken Enchiladas Recipe

This easy chicken enchiladas recipe only had five ingredients and can be made in 30 minutes! It is sure to become a family favorite.
Course Dinner
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 620kcal
Author Tonia Larson

Ingredients

  • 14.5 ounce carton Campbell's Mexican style tomato soup
  • 2 cups chopped cooked chicken
  • 1 cup shredded Colby Jack cheese about 4 ounces
  • 8 flour tortillas or corn tortillas 6-inch, warmed
  • 1 teaspoon chopped fresh cilantro optional

Instructions

  • Heat the oven to 350°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.

Notes

Recipe via Campbell's Kitchen

Nutrition

Serving: 1/4 | Calories: 620kcal | Carbohydrates: 62g | Protein: 33g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 14g | Cholesterol: 95mg | Sodium: 1050mg | Fiber: 4g | Sugar: 1g
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