Skip to content

Healthy Chicken Enchiladas

An image of prepared Healthy Chicken Enchiladas made with Campbell's® Healthy Request® Condensed Cream of Chicken Soup, Pace® Chunky Salsa, sour cream, chicken, corn tortillas, Cheddar cheese, tomato and green onions.
  • prep time: 15 min
  • total time: 50 min
  • serves: 6 people
  • calories: 234 1 serving

Looking for a way to transform that leftover chicken into a delicious, nourishing dinner recipe? This nutritious, kicked-up enchilada recipe featuring Campbell’s® Healthy Request® Condensed Cream of Chicken Soup and Pace® Chunky Salsa comes out of the oven hot and bubbly for a bold, Mexican-inspired dish that you can feel good about serving your family. Not only are these enchiladas packed with flavor, they’re also a breeze to put together - ensuring you have more time to savor every bite.

Ingredients

  • 1 can (10.5 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
  • 1 cup Pace® Chunky Salsa
  • 1/2 cup water
  • 1/4 cup light sour cream
  • 1 teaspoon chili powder
  • 3 cups shredded cooked boneless, skinless chicken breast
  • 6 corn tortilla (6-inch), warmed
  • 1/4 cup shredded reduced fat Cheddar cheese
  • 1 medium tomato, diced (about 1 cup)
  • 4 green onion, thinly sliced (about 1/2 cup) (optional)
  • 1 jalapeño pepper, seeded and sliced (optional)

Instructions

  • Tips

    • Don’t have leftover chicken in the fridge? Rotisserie chicken is another convenient, time-saving option. Just shred and toss with the soup mixture below.
    • Greek yogurt can work as a substitute for sour cream, lending the dish a similar creamy texture.
    • Want to add a little something extra? This dish is perfect for incorporating cooking vegetables - try adding spinach or sliced bell peppers to the enchilada filling.

  • Step 1

    Heat the oven to 350°F.  While the oven is heating, stir the soup, salsa, water, sour cream and chili powder in a large bowl.  Reserve 3/4 cup soup mixture.  Add the chicken to the remaining soup mixture and stir to coat.

  • Step 2

    Spoon 1/2 cup chicken mixture down the center of each tortilla.  Fold the tortillas around the filling.  Place the filled tortillas seam-side down into an 11x8x2-inch baking dish.  Spoon the reserved soup mixture over the filled tortillas.  Sprinkle with the cheese.  Cover the baking dish.

  • Step 3

    Bake for 35 minutes or until the enchiladas are hot.  Serve topped with the tomato, green onions and jalapeño pepper, if desired.

Recommended Recipes

See All Recipes

Recently Viewed

See All Recipes

Made With

Get Social

Campbell's Pinterest Campbell's Instagram Campbell's TikTok
Calories 234
Total Fat 6 g
Sat. Fat 2 g
Trans Fat 0 g
Cholesterol 61 mg
Sodium 579 mg
Total Carb 22 g
Dietary Fiber 3 g
Sugar 2 g
Protein 24 g
Vitamin D 0 %DV
Calcium 10 %DV
Iron 7 %DV
Potassium 11 %DV

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

Tags