Chicken Enchiladas

Chicken Enchiladas.doc38 KB
6 chicken breast – cooked and cubed
1 large can (or 2 sm. cans) Campbell’s Cream of Mushroom Soup
1 large can (or 2 sm. cans) Campbell’s Cream of Chicken Soup
¾ of 24 oz container Sour Cream – use remaining for garnish
2 jars of your favorite Salsa
1 or 2 packages of medium sized Flour Tortillas
2 – 3 cups of shredded Cheddar Cheese
1 small can Enchilada Sauce


  1. Mix first 5 ingredients together
  2. Spray 9 x 13 baking dish with non-stick cooking spray
  3. Add 2 - 3 spoonfuls of mixture into center of a Flour Tortilla and place Enchilada seam down in dish
  4. Once dish is full – sprinkle shredded Cheddar Cheese on top
  5. Pour entire can of Enchilada Sauce evenly over Enchiladas
  6. Heat Enchiladas in oven @ 375 degrees for 20 min.
  • Can garnish with shredded lettuce, salsa, sour cream, sliced avocado, black olives and paprika