Prep 30 mins
Cook 20 mins
This is a personal tweak on the Campbell's recipe for Chicken Enchiladas. This does make (2) 13X9 pans of good homemade enchiladas, one to eat and one to save for later. For the most part you can give or take on the measurements of the ingredients like more cheese less picante sauce, its all up to you and your family's taste. And I chose to use enchilada sauce on one pan and the remaining filling on the other. In the future I would only top them with enchilada sauce as my family liked that pan better. This is a really large recipe, so feel free to tone it down, I always end up making way too much of something because we always like leftovers, they sure don't hurt a budget. But this is how I made them.
- 2 (566.99 g) can Campbell's Cream of Chicken Soup
- 226.79 g container sour cream
- 236.59 ml Pace Picante Sauce (give or take depending on your taste)
- 9.85 ml chili powder
- 946.36 ml cooked chicken, shredded (I use 4 large chicken breasts)
- 113.39 g monterey jack cheese, shredded
- 16 flour tortillas (I buy a pack of 20)
- 2 (566.99 g) can red enchilada sauce
- Preheat oven to 350 degrees (F).
- Stir the soup, sour cream, picante sauce and chili powder, chicken, cheese, Spread chicken mixture down the center of each tortilla.
- Roll up and place, seam down, in a 13X9 baking dish.
- Cover with enchilada sauce.
- Bake in oven until enchiladas are hot and bubbly.