Campbell’s Chicken Enchiladas

(from sisina’s recipe box)

Source: adapted from "Campbells":

Categories: Mexican, not tried


  • 1 can cream of chicken soup
  • 8 oz. sour cream
  • 1 cup picante sauce, pureed
  • 2 tsp. chili powder
  • 2 cups cooked chicken
  • 1 cup shredded Monterey Jack cheese
  • 10 fajita-size flour tortillas, warmed


  1. MIX soup, sour cream, picante sauce and chili powder.

  2. MIX 1 cup picante sauce mixture, chicken and cheese.

  3. SPREAD about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.

  4. BAKE at 350°F. for 40 min. or until hot.

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