Total Time
Prep 15 mins
Cook 40 mins

Looking for a creative way to use leftover chicken? These kicked-up, easy-to-prepare enchiladas come out of the oven hot and bubbly for a flavorful dish the whole family will love.

Ingredients Nutrition


  1. Heat the oven to 350°F Stir the soup, sour cream, Picante sauce and chili powder in a medium bowl.
  2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
  3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish.
  4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with tomato and onion.
  6. Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
  7. Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
  8. Serving Suggestion: Serve with iceberg salad mix with carrots and red cabbage and a red wine vinaigrette. For dessert serve prepared refrigerated flan.