Rating: 3.5 stars
54 Ratings
  • 5 star values: 20
  • 4 star values: 10
  • 3 star values: 10
  • 2 star values: 11
  • 1 star values: 3
  • 54 Ratings

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Credit: Campbell's Kitchen

Recipe Summary

total:
40 mins
hands-on:
15 mins
Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

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  • Stir 1 cup soup mixture, chicken and cheese in a large bowl.

  • Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.

  • Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

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