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Gluten Free Pepper Jack White Chicken Enchiladas

An image of prepared Gluten Free Pepper Jack White Chicken Enchiladas showing Campbell's® Condensed Gluten Free Cream of Chicken Soup, sour cream, Pace® Salsa Verde, cooked chicken, pepper Jack cheese and corn tortillas.
  • prep time: 15 min
  • total time: 40 min
  • serves: 4 people
  • calories: 466 1 serving

​There is no shortage of ways to make white chicken enchiladas, but the difference with this recipe is the incredible ease and the amazing flavor you get with just a few ingredients. No need to use flour and make a white sauce- simply blend gluten free cream of chicken soup with sour cream, salsa verde and cumin and you have the base for creamy, gluten free white enchiladas that are ready to pop in the oven in only 15 minutes. Using pepper Jack cheese adds extra zip and you can customize your toppings for extra flavor and freshness.

Ingredients

  • 1 can (10 1/2 ounces) Campbell's® Condensed Gluten Free Cream of Chicken Soup
  • 1/2 cup sour cream
  • 1 1/4 cups Pace® Salsa Verde, drained
  • 1 1/2 teaspoons ground cumin
  • 2 cups shredded cooked chicken
  • 1/2 cup shredded pepper Jack cheese
  • 8 corn tortilla, warmed

Instructions

  • Tips

    • You can substitute a 4.5-ounce can diced green chiles, 2 tablespoons chopped pickled jalapeños and 1 cup water for the salsa verde, if you like.

  • Step 1

    Heat the oven to 400°F.  Stir the soup, sour cream, salsa verde and cumin in a bowl.  Spread 1/2 cup soup mixture in the bottom of an 11x8x2-inch baking dish.

  • Step 2

    Stir 1 1/2 cups soup mixture, the chicken and cheese in another bowl.  Season to taste with salt and pepper.

  • Step 3

    Spoon about 1/3 cup chicken mixture onto each tortilla.  Roll up the tortillas and place, seam-side down, into the baking dish.  Pour the remaining soup mixture over the filled enchiladas.

  • Step 4

    Bake for 25 minutes or until the enchiladas are hot.  Top with chopped fresh tomato and cilantro and serve with lime wedges, if desired.

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Calories 466
Total Fat 24 g
Sat. Fat 9 g
Trans Fat 0 g
Cholesterol 98 mg
Sodium 1086 mg
Total Carb 34 g
Dietary Fiber 2 g
Sugar 4 g
Protein 28 g
Vitamin D 1 %DV
Calcium 20 %DV
Iron 10 %DV
Potassium 11 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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