Easy Chicken Enchiladas
Easy Chicken Enchiladas
This recipe comes from Campbell’s Kitchen MealsIn30.com. Mexican night is made easy with these simple enchiladas that are ready in just 30 minutes. Mexican-style tomato soup, cooked chicken and Colby Jack cheese combine to make a scrumptious filling for warm flour tortillas. Baked until hot and bubbling, these cheesy chicken enchiladas are sure to earn rave reviews.
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Servings
4
Ingredients
- 1 14.5-ounces container tomato soup, such as campbell's® mexican style tomato soup
- 2 cup chopped cooked chicken
- 1 cup shredded colby jack cheese (about 4 ounces)
- 8 6-inch flour tortillas or corn tortillas, warmed
- chopped fresh cilantro (optional)
Directions
- Preheat the oven to 350 degrees F. Stir ½ cup of the soup, the chicken and ½ cup of the cheese in a medium bowl.
- Spoon about ¼ cup of the chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down into an 11- by- 8- by- 2-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 using.