Easy Chicken Enchiladas from Campbell's Kitchen

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.

• Preparation Time: 5 mins
• Cooking Time: 25 mins
• Total Time: 30 mins
• Calories: 464 Calories

Ingredients

• 2 cups chopped cooked chicken
• 1 (14.5 ounce) carton Campbell's® Mexican Style Tomato Soup
• 1 cup shredded Colby Jack cheese
• 8 (6 inch) flour or corn tortillas, warmed
• 1 teaspoon chopped fresh cilantro (Optional)

Recipe Instructions

Step 1

Heat the oven to 350 degrees F. Stir 1/2 cup soup, the chicken and 1/2 cup cheese in a medium bowl.

Step 2

Spoon about 1/4 cup chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down into an 11x8x2-inch baking dish. Pour the remaining soup over the tortillas. Cover the baking dish.

Step 3

Bake for 25 minutes or until the enchiladas are hot and bubbling. Top with the remaining cheese. Sprinkle with the cilantro, if desired.