campbells chicken enchilada recipe

The Best campbells chicken enchilada recipe

Oh, this Campbell’s Chicken Enchilada recipe is one of those simple, foolproof dishes that just makes everything feel a little easier when life gets busy. I’ve been making it since my kids were little—back when we were still eating three meals a day and dinner was something we all looked forward to. It’s the kind of meal that doesn’t take forever, yet it still feels special, like something you’d serve at a family get-together or just a cozy night in with the whole crew. The canned chicken is already cooked and seasoned just right, so you’re not starting from scratch, and the sauce is already in there, so you don’t have to worry about measuring out all the spices. It’s the kind of recipe that doesn’t require a lot of fancy skills—just a little bit of chopping, some stirring, and maybe a quick bake—and yet, it always comes out delicious. My kids used to complain about how boring it was, but once they got over the initial shock of eating canned chicken, they were hooked. Now, they’ll even ask for it on their own. It’s that kind of comfort food that doesn’t feel like a chore.

What I really love about this recipe is how adaptable it is. You can make it with whatever you have in the pantry—maybe swap out the cheese for a little extra shredded cheese or even some melted mozzarella for a creamier texture. Or if you’re feeling fancy, you can add some diced bell peppers or onions to give it a little extra crunch and freshness. It’s also one of those meals that’s great for meal prep because you can make a big batch and freeze half for later. My husband and I used to do that a lot when the kids were younger—make extra enchiladas and freeze them in portions so we’d always have a quick dinner on hand. And honestly, it’s not just about the taste—it’s the way it makes everyone feel. There’s something about a warm, cheesy, saucy dish that just brings people together, whether it’s a family dinner or a little celebration. Plus, it’s got some decent nutrition in it, even if it’s not the healthiest meal by any stretch. The canned chicken has some protein, and the cheese adds calcium, and the veggies you can throw in boost the fiber. It’s not a super nutritious meal, but it’s not like you’re eating nothing but junk either. And honestly, that’s okay—sometimes you just want something that’s going to fill you up and make you happy, and this does that in spades.

Campbell’s Chicken Enchiladas (Simplified Recipe)

4.5 from 1950 votes

A quick and easy version of classic enchiladas using Campbell’s tomato sauce and pre-made tortillas, featuring shredded chicken. This recipe is a must-try for any occasion.

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Prep Time10 mins

Cook Time25 mins

Resting Time0 mins

Total Time35 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 1 lb (450g) boneless, skinless chicken breast or thigh, cut into bite-sized pieces
• 1 tbsp olive oil

For the Enchiladas

• 8 large flour tortillas (6-inch)
• 1 (24 oz) can Campbell’s Chicken Enchilada Sauce
• 1 cup shredded cheddar cheese
• ½ cup shredded Monterey Jack cheese
• ½ cup sour cream (optional)
• ½ cup chopped green onions

For Garnish

• ½ cup diced tomatoes (optional)
• ½ cup chopped cilantro (optional)
• 1 tsp ground cumin (optional)

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Add chicken pieces and cook until no longer pink (~6-8 mins). Remove from heat, cover, and let rest 5 mins. Shred chicken with forks.
2. 2 In a large bowl, mix Campbell’s Chicken Enchilada Sauce with shredded cheddar and Monterey Jack cheese until well combined.
3. 3 Heat oven to 375°F (190°C). Warm tortillas in a dry skillet or microwave for 20 seconds per side.
4. 4 Divide sauce evenly among 4 greased 9×13-inch baking dishes. Place 2 warmed tortillas in each dish, filling with half the shredded chicken. Top each with remaining sauce.
5. 5 Sprinkle remaining cheese on top. Cover with foil and bake for 15 mins. Remove foil, bake 5 more mins until bubbly and golden.
6. 6 Let rest 5 mins. Top with sour cream, diced tomatoes, cilantro, and cumin if desired. Serve warm.

🔧Equipment

• Mixing bowls
• Skillet
• Oven
• Baking dish (9×13-inch)
• Knife and cutting board
• Mixing spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 60🧂Sodium: 850🌾Total Carbs: 50🥦Dietary Fiber: 4🍬Sugars: 6🥩Protein: 30

📝Notes

For a lighter version, reduce cheese to ¾ cup total or use low-fat sour cream.,Add diced bell peppers or spinach to the chicken for extra flavor and nutrients.,Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

This Campbell’s Chicken Enchilada recipe is always a solid choice for quick, crowd-pleasing meals, especially when you need something hearty and easy to serve at family gatherings. It’s the perfect way to keep things simple without sacrificing flavor—just toss together the canned sauce, shredded chicken, and mix-ins, then bake until bubbly. It’s foolproof, budget-friendly, and always turns out tasty enough to make everyone forget they’re eating store-bought, which is why it’s my go-to for busy weeknights or last-minute potlucks.

❓ Frequently Asked Questions About Campbell’s Chicken Enchiladas (Simplified )

What is the main ingredient in Campbell’s Chicken Enchilada sauce and how does it come in different varieties?

Campbell’s Chicken Enchilada sauce primarily consists of a blend of tomato, chicken broth, and spices like chili powder, garlic, and onion. It comes in two main varieties: Red Enchilada Sauce (traditionally red, often used for a classic red enchilada flavor) and Green Enchilada Sauce (made with a blend of tomato and green chili, giving it a slightly different, more complex taste).

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Can I substitute Campbell’s Enchilada Sauce with another brand, and what are some alternatives?

While you can technically use other brands, Campbell’s sauce is widely recognized for its consistency and balanced flavor. If substituting, consider: – Tomato-based enchilada sauce (like La Choy or Trader Joe’s). – Homemade sauce (blended tomatoes, broth, and spices). – Pre-made green sauce (e.g., Siete or Hellmann’s Green Sauce). For best results, stick to a similar base—either red or green—to match the dish’s intended flavor.

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How do I properly prepare Campbell’s Chicken Enchilada recipe for a crowd?

Preparing Campbell’s Chicken Enchilada for a crowd involves scaling up ingredients while maintaining texture and flavor. Here’s how: 1. Cook the chicken: Use 1.5–2 lbs (700–900g) of boneless chicken thighs or breasts, cut into bite-sized pieces. Season with salt, pepper, and garlic powder, then simmer in 3 cups chicken broth for 15–20 minutes until cooked. 2. Sauce: Use 1–1.5 cups Campbell’s sauce (adjust for thickness—add broth if too thick). 3. Cheese: Use 1–1.5 cups shredded cheese (cheddar, Monterey Jack, or a blend) for a melty, gooey texture. 4. Assembly: Layer tortillas, chicken, sauce, and cheese in a 9×13-inch baking dish, covering with foil and baking at 375°F (190°C) for 20 minutes. Uncover, broil for 2–3 minutes until bubbly. 5. Serving: Let rest 5 minutes before slicing. For extra flavor, top with sour cream, guacamole, or salsa.

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What’s the best way to store leftovers, and how long do they stay fresh?

Leftovers should be stored properly to maintain freshness and prevent spoilage: – Cool quickly: Transfer hot enchiladas to a shallow container and refrigerate within 2 hours. – Storage: Keep in an airtight container for up to 4–5 days in the fridge. – Reheating: Warm in a 350°F (175°C) oven for 20–25 minutes, stirring halfway, or microwave on low power (3–5 minutes, stirring in between). – Freezing: Store for up to 3 months in a freezer-safe bag. Thaw overnight in the fridge before reheating.

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Can I make Campbell’s Chicken Enchiladas without tortillas, and if so, what are some alternatives?

Yes! If you don’t have tortillas, you can use these alternatives for a similar texture: – Corn tortillas (traditional for enchiladas, slightly crispier). – Flour tortillas (softer, but works well if slightly warmed). – Rice or quinoa (for a grain-based version—layer with sauce and cheese, bake until crispy). – Couscous or pasta (e.g., penne or rotini, lightly sautéed and mixed into the sauce). – Almond flour or gluten-free tortillas (for dietary restrictions). For best results, use a 1:1 ratio of filling to tortilla (or adjust based on texture preference).