Easy Chicken and Cheese Enchiladas

Submitted by Alexis Squires - added 8/19/26

⏱ 55 min 🍽 Serves 4 servings

My mom made this all the time growing up! It was well loved at institute and game nights.

Ingredients

• Campbell’s® Condensed Cream of Chicken Soup (regular or gluten-free)
• sour cream
• Pace® Picante Sauce
• chili powder
• 2 cups cooked chicken, chopped
• Monterey Jack cheese
• Corn tortillas

Instructions

1. Heat the oven to 350°F.
2. Stir the Campbell's® Condensed Cream of Chicken Soup, sour cream, Pace® Picante Sauce and chili powder in a medium bowl.
3. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
4. Season the mixture with salt and pepper.
5. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish.
6. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
7. Bake for 40 minutes or until the enchiladas are hot. Top with the tomato, avocado, sour cream, etc.