campbell soup chicken enchilada recipe
The Best campbell soup chicken enchilada recipe
Oh, this Campbell’s Chicken Enchilada recipe is one of those simple, foolproof meals that always hits the spot—whether it’s a quick weeknight dinner or a dish that feels extra special for a family gathering. I’ve been making it since my kids were little, and honestly, it’s become a staple because it’s so easy to customize. You can throw together a big batch in under an hour, and the flavors are just right—rich, savory, and a little bit spicy if you like. My kids always ask for it because it’s comforting, and honestly, so are we. It’s that kind of dish that doesn’t require fancy skills or a lot of prep, but it still feels like a real meal that everyone can enjoy. Plus, it’s got that perfect balance of protein from the chicken and a little bit of healthy goodness from the vegetables in the sauce, even if you don’t add them all the time. It’s not just a recipe; it’s a way to make sure dinner is always a win, no matter what’s going on in the day.
I love this recipe because it’s so versatile. You can make it with just the basics—chicken, enchilada sauce, cheese, and tortillas—and it’ll still taste amazing, but you can also throw in some extra veggies if you want to boost the nutrition. My kids love adding black beans or corn for a little extra fiber, and I’ll sneak in some spinach or bell peppers if I’m feeling generous. It’s a great way to get more nutrients without making the meal feel like a chore. Plus, it’s perfect for meal prep—you can assemble a big batch on Sunday and reheat it all week, and it’ll keep its flavor and texture. It’s not just a comfort food; it’s a practical one too, especially when life gets busy. And honestly, it’s always a hit at family dinners or even when we’re hosting friends over. The kids love rolling their own enchiladas, and the adults just love the taste of it—simple, hearty, and always satisfying. It’s that kind of dish that makes you feel good about what you’re serving, whether it’s a quick weeknight meal or something you’re making for a special occasion.
Campbell’s Chicken Enchilada Recipe
A comforting and flavorful dish featuring Campbell’s tomato sauce and chicken in a creamy cheese sauce, wrapped in tortillas and topped with enchilada sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups cooked shredded chicken breast
- 1 cup milk
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 12 small flour tortillas
- 1 cup Campbell’s tomato sauce
- 1 cup Campbell’s cream of chicken soup
- 1 cup shredded Monterey Jack cheese
- ½ cup grated Parmesan cheese
- 1 cup enchilada sauce (red or green)
- ½ cup chopped green onions
- 1 cup diced bell peppers (optional)
👨🍳Directions
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1 Preheat oven to 375°F (190°C). In a large bowl, mix cooked shredded chicken with milk, cheddar cheese, sour cream, garlic powder, onion powder, salt, and black pepper until well combined.
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2 Heat Campbell’s tomato sauce and cream of chicken soup in a skillet over medium heat until warm. Remove from heat and stir in enchilada sauce.
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3 Heat tortillas in a dry skillet or microwave for 10-15 seconds per side until pliable.
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4 Divide the chicken mixture evenly among 12 tortillas. Roll each tortilla tightly, placing them seam-side down in a greased 9×13-inch baking dish. Pour the tomato sauce mixture evenly over the tortillas.
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5 Sprinkle shredded Monterey Jack and Parmesan cheese over the enchiladas. Cover with foil and bake for 20 minutes.
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6 Remove foil and bake for another 10-15 minutes until cheese is bubbly. Let rest for 5 minutes before serving. Top with chopped green onions and diced bell peppers if desired.
🔧Equipment
- Mixing bowls
- Large skillet
- Oven
- Baking dish (9×13 inches)
- Mixing spoon
- Foil
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Campbell’s Chicken Enchilada Recipe Works
This Campbell’s Chicken Enchilada recipe is a lifesaver for busy families who need a quick, hearty meal that never fails to impress. It’s perfect for casual weeknight dinners or when hosting a crowd because it’s simple enough to make with minimal prep, yet it still tastes like a restaurant-quality dish. The creamy sauce and tender chicken make it comforting and satisfying, and the fact that it reheats beautifully means leftovers stay just as good—no extra effort required. It’s a no-fuss, crowd-pleasing recipe that always brings people together, whether it’s a simple family meal or a gathering with friends.
❓ Frequently Asked Questions About Campbell’s Chicken Enchilada
1. What are the key ingredients I need to prepare Campbell’s Chicken Enchilada soup as a filling for homemade enchiladas?
The key ingredients for using Campbell’s Chicken Enchilada Soup as a filling include the soup itself, shredded cooked chicken (or rotisserie chicken), diced tomatoes (from the soup or fresh), onions, garlic, and a mix of enchilada sauce (red or green) to coat the filling. You’ll also need corn tortillas, shredded cheese (cheddar or Monterey Jack), and optional toppings like sour cream, lettuce, jalapeños, or hot sauce.
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2. Can I substitute the Campbell’s Chicken Enchilada Soup with another type of soup or broth for the filling?
While Campbell’s Chicken Enchilada Soup is the most convenient choice, you can adapt the recipe with other soups or broths—just ensure they’re mild enough to blend well with the enchilada sauce. Options include: – Homemade chicken broth (seasoned with garlic, cumin, and paprika) – Beef or vegetable soup (if using a lighter sauce) – Chicken noodle soup (for a creamier texture) Simply adjust seasoning to balance the flavors, as store-bought soups may have different salt/flavor profiles.
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3. How should I prepare the tortillas to ensure they’re soft and pliable for stuffing?
To keep tortillas soft and easy to stuff: 1. Warm the tortillas by holding them between damp paper towels in a sealed bag for 5–10 minutes, or wrapping them in foil and microwaving for 20–30 seconds. 2. Use a tortilla warmer (if available) to prevent cracking while rolling. 3. Avoid overfilling—stuff them lightly to prevent bursting, and use a fork to gently press the filling into the center. 4. Seal the edges by pressing them lightly with a fork or fingers to trap the filling inside.
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4. What’s the best way to layer the enchiladas for even cooking and a crispy crust?
For crispy, well-cooked enchiladas: 1. Layer in batches—fill, roll, and cook 2–3 tortillas at a time to avoid overcrowding the pan. 2. Use a nonstick or well-seasoned skillet (10–12 inches) for even browning. Preheat the pan on medium-high. 3. Add cheese generously on top of each layer before covering with sauce to ensure melting. 4. Bake or broil after assembling (see next tip) for a golden crust: – Oven method: Bake at 375°F (190°C) for 15–20 minutes, covered with foil, then uncovered for 5 minutes. – Broil method: Broil for 2–3 minutes (watch closely to avoid burning). 5. Broil the edges first for crispiness, then finish baking if needed.
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5. Can I make Campbell’s Chicken Enchilada Enchiladas ahead of time, and how should I store them?
Yes, you can prep enchiladas ahead, but storage depends on assembly method: – Assembled and baked: Store in an airtight container in the fridge for 3–4 days. Reheat in the oven at 350°F (175°C) for 20–25 minutes. – Unassembled (tortillas filled but not baked): Keep in the fridge for 2 days (wrap tightly in plastic). Reheat tortillas separately before assembling. – Filling (soup + chicken): Store the base mixture in the fridge for 3 days (use within 2 days for best texture). Note: Avoid freezing raw enchiladas—frozen tortillas can become soggy or break when reheated. If freezing, assemble baked enchiladas and wrap tightly; reheat from frozen at 350°F (175°C) for 30–40 minutes.
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6. What’s a simple trick to prevent the enchiladas from turning soggy during baking?
To keep enchiladas crispy and prevent sogginess: – Dry the tortillas before filling by patting them with a paper towel or briefly heating in a dry skillet. – Use a light hand with sauce—drizzle only enough to coat, not soak, the tortillas. – Add cheese sparingly on top of each layer to melt without making the filling too wet. – Bake uncovered for the last 2–3 minutes to let excess moisture evaporate. – Serve immediately after baking if possible, or cover loosely with foil while reheating.
