campbell soup enchilada chicken recipe

The Best campbell soup enchilada chicken recipe

Oh, this Campbell’s Enchilada Chicken recipe is one of those simple, reliable dishes that always brings a little comfort to the table—whether it’s a quick weeknight meal or a way to feed a crowd without stressing over complicated prep. I’ve been using it for years, and honestly, it’s the kind of recipe that feels like a hug in a bowl. The creamy, cheesy sauce from the can is just the right amount of rich, and the chicken soaks up the flavors so well that it tastes like it’s been simmered for hours, even though it’s just tossed together in minutes. My kids used to beg for it after school, and now that they’re older, they still ask for it on busy nights—it’s that easy and satisfying. Plus, it’s got this perfect balance of protein and carbs, which makes it a solid meal that doesn’t leave you feeling too heavy or too light afterward. It’s also great for meal prep because you can make a big batch and freeze portions, so you’re always got something quick and tasty on hand.

I love this recipe because it’s flexible—you can adjust the toppings to suit what you have or what your kids like. We’ve had it with fresh corn, diced tomatoes, or even just plain cheese, and it still turns out great. It’s also a great way to use up leftovers or extra chicken, so it’s not just a throwaway dish. For occasions, it’s a crowd-pleaser because it’s hearty enough to feed a family but not so heavy that it feels like a feast. And honestly, it’s one of those meals that makes you feel like you’re doing something special, even if you’re just making dinner after a long day. The health benefits are pretty solid too—it’s got protein from the chicken, fiber from the veggies if you add them, and it’s not loaded with extra sodium if you use the low-sodium can. My kids and I still reach for it because it’s always there when we need something simple, comforting, and delicious.

Campbell’s Enchilada Chicken Recipe

4.8 from 1029 votes

A delicious and comforting dish featuring tender chicken in a creamy tomato-based sauce, topped with melted cheese and served over a fluffy tortilla dough. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 2 cups cooked chicken, shredded or diced
• 1 cup Campbell’s Enchilada Sauce
• 1 cup milk (or half-and-half)
• 1 cup shredded cheddar cheese
• ½ cup chopped green onions
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp garlic powder

For the Tortilla Dough

• 2 cups all-purpose flour
• 1 tsp salt
• 1 packet active dry yeast (or 2 ¼ tsp)
• 1 cup warm water
• 1 tbsp olive oil

Optional Toppings

• Sour cream
• Fresh cilantro
• Diced tomatoes
• Black beans (optional)

👨‍🍳Directions

1. 1 For the tortilla dough: Mix flour, salt, yeast, warm water, and olive oil into a dough. Knead for 5 minutes, then let rise in a warm place for 1 hour.
2. 2 Preheat oven to 375°F (190°C). Roll the risen dough into 8 small tortillas.
3. 3 In a skillet, heat Campbell’s Enchilada Sauce with milk, cumin, chili powder, and garlic powder. Stir in shredded chicken and simmer for 5 minutes.
4. 4 Spread a tortilla on a baking sheet, pour half the enchilada sauce mixture over it, sprinkle with cheese, and top with another tortilla. Repeat for all tortillas.
5. 5 Bake for 15 minutes, then broil for 2-3 minutes until cheese is bubbly. Let cool slightly before serving.

🔧Equipment

• Mixing bowls
• Large skillet or saucepan
• Oven
• Rolling pin (for tortillas)
• Cutting board
• Mixing spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 50🧂Sodium: 850🌾Total Carbs: 50🥦Dietary Fiber: 4🍬Sugars: 6🥩Protein: 22

📝Notes

For a lighter version, reduce cheese and use low-fat milk.,You can bake the enchiladas in a 9×13-inch dish for a larger serving.,Add diced bell peppers or onions for extra flavor.

This Campbell’s Enchilada Chicken recipe is always a reliable choice for family gatherings because it’s simple enough to prepare ahead of time while still delivering hearty, flavorful results. It’s perfect for busy weeknights when you need a dish that feels special but doesn’t require hours of cooking, and it works just as well for casual weeknight dinners as it does for bigger gatherings where everyone can enjoy the warm, comforting taste. Plus, the pre-made sauce makes it foolproof—no stress, just great food.

❓ Frequently Asked Questions About Campbell’s Enchilada Chicken

1. What is the primary difference between the Campbell’s Soup Enchilada Chicken recipe and other homemade enchilada recipes?

The Campbell’s Soup Enchilada Chicken recipe uses the pre-made Campbell’s Enchilada Sauce and Campbell’s Chicken Noodle Soup (or similar broth) as a base, which simplifies the process by combining flavors and reducing the need for extra ingredients like tomatoes, onions, or spices. Traditional recipes often rely on homemade or fresh ingredients, whereas this version leverages the convenience of canned soup while still delivering a rich, savory taste.

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2. Can I substitute the Campbell’s Enchilada Sauce with another brand or homemade sauce?

Yes, you can! For a similar flavor, you can use a homemade enchilada sauce (blended tomatoes, garlic, cumin, chili powder, and a splash of chicken broth) or a store-bought alternative like La Costeña or Cholula. If using a different brand, adjust the seasoning slightly to match the sauce’s depth—some may be milder or more spicy than Campbell’s. Always taste as you go to ensure balance.

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3. How do I ensure the chicken is tender and fully cooked without drying out?

To keep the chicken moist, poach it first in the broth before adding it to the enchiladas. Simmer the chicken in the broth (or water) for 10–12 minutes until fully cooked (165°F internal temp). Drain excess liquid, then shred or chop it finely. For extra tenderness, you can also bake it in the sauce (instead of boiling) by adding it to the pot with the enchilada sauce and simmering for 15–20 minutes. Avoid overcrowding the pan to prevent steaming instead of browning.

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4. What’s the best way to layer the enchiladas to avoid a soggy texture?

For crispy, not soggy, enchiladas: – Pre-cook the tortillas by steaming or boiling them for 30 seconds before filling to prevent them from getting too soft. – Use a thin layer of sauce on the bottom tortilla, then add filling, then a sprinkle of cheese, and fold carefully. – Add sauce generously on top before baking to create a crispy, golden crust. – Bake at 375°F (190°C) for 10–15 minutes (or until bubbly and slightly puffed). If the top gets too brown too fast, cover with foil for the last 5 minutes.

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5. Can I make this recipe ahead of time, and if so, how do I store and reheat it?

Yes! You can prep the sauce and chicken mixture ahead and store it in the fridge for up to 3 days in an airtight container. Assemble the enchiladas the day of serving to avoid sogginess, but you can also freeze the sauce/chicken combo (without tortillas) for up to 3 months. To reheat: – For baked enchiladas, cover with foil and warm in the oven at 350°F (175°C) for 15–20 minutes, stirring halfway. – For a quick pot version, reheat the sauce and chicken mixture on the stove with a splash of water or broth until simmering. – For tortillas, steam them fresh or reheat in a dry skillet for 1–2 minutes per side to restore crispness.