chicken enchiladas with campbell soup recipe

The Best chicken enchiladas with campbell soup recipe

Chicken enchiladas with Campbell’s soup are one of those simple, hearty dishes that always bring a smile to my face. I grew up eating them whenever my mom was short on time or ingredients, and now I make them for my kids whenever they’re picky about dinner. The combination of tender chicken, warm tortillas, and that rich, savory sauce is just so satisfying—it feels like a hug in a bowl. My family loves it because it’s easy to customize; I’ll sometimes add a little cheese or a sprinkle of cilantro, but the kids just want it straight from the can, and honestly, that’s okay. It’s the kind of meal that doesn’t take forever but still feels special, whether it’s a quick weeknight dinner or a make-ahead dish for a family gathering.

I also love how this recipe balances comfort and nutrition without feeling like a sacrifice. Campbell’s low-sodium chicken broth is a game-changer—it’s cheaper than fresh, but it still gives the dish depth without overdoing the salt. The enchilada sauce is a little bit of indulgence, but it’s not so heavy that it ruins the meal. My kids don’t even realize they’re getting some protein and fiber from the chicken and whole wheat tortillas, and honestly, neither do I. It’s a way to feed the family without stressing over what’s “healthy” or “not.” Plus, it’s foolproof—no one gets upset because the sauce isn’t perfectly melted or the chicken isn’t perfectly tender. It’s the kind of recipe that works every time, which is why I keep it in my rotation.

Campbell’s Tomato Sauce Chicken Enchiladas

4.7 from 697 votes

A comforting dish featuring tender chicken rolled in a creamy tomato sauce and wrapped in homemade or store-bought tortillas, topped with melted cheese and a rich red enchilada sauce. 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: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts
• 1 cup Campbell’s Tomato Sauce
• 1 cup shredded Monterey Jack cheese
• ½ cup milk
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste

For the Enchilada Sauce

• 1 (24 oz) can red enchilada sauce
• 1 cup shredded Monterey Jack cheese
• ½ cup sour cream
• 1 tbsp chopped fresh cilantro (optional)

For the Dough (if homemade)

• 2 cups all-purpose flour
• 1 tsp salt
• ½ cup warm water
• 1 tbsp vegetable oil

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). If using homemade tortillas, mix flour, salt, warm water, and oil into a dough. Knead, cover with a damp towel, and rest for 15 minutes.
2. 2 Cook chicken in a skillet over medium heat until fully done (63°C/145°F), about 6-7 minutes per side. Let it cool, then shred using two forks.
3. 3 In a bowl, mix shredded chicken with Campbell’s Tomato Sauce, milk, garlic powder, onion powder, salt, and pepper until well combined.
4. 4 If using homemade tortillas, roll each into a thin rectangle. If using store-bought, warm them in a tortilla warmer. Spoon chicken mixture onto each tortilla, roll up tightly, and place seam-side down in a greased baking dish.
5. 5 Pour red enchilada sauce over the enchiladas, spreading evenly. Sprinkle with Monterey Jack cheese and top with additional cheese and sour cream. Bake for 20-25 minutes until cheese is melted and bubbly.
6. 6 Let rest for 5 minutes before serving. Garnish with chopped cilantro if using.

🔧Equipment

• Mixing bowls
• Cutting board
• Sharp knife
• Oven
• Skillet
• Tortilla warmer
• Baking dish (9×13 inches)

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 75🧂Sodium: 850🌾Total Carbs: 40🥦Dietary Fiber: 4🍬Sugars: 6🥩Protein: 35

📝Notes

For a lighter version, reduce cheese and use low-fat milk.,Substitute chicken breast with ground turkey or beef for a different protein option.,Ensure tortillas are warmed to prevent them from becoming soggy.

This Campbell’s Chicken Enchiladas recipe is a lifesaver for any time you need something quick, hearty, and crowd-pleasing at family gatherings. It’s the kind of dish that doesn’t require last-minute stress—just boil the chicken, mix in the sauce, and assemble, then bake until bubbly. It’s perfect for potlucks, holiday dinners, or even just a lazy Sunday night when you want something flavorful without the fuss. The creamy, cheesy goodness always brings smiles, and it’s always a hit with kids and adults alike.

❓ Frequently Asked Questions About Campbell’s Tomato Sauce Chicken Enchiladas

What is the best way to prepare the filling for chicken enchiladas using Campbell’s soup?

To make the filling, heat Campbell’s Cream of Chicken Soup (or another preferred soup) in a saucepan until warm. Stir in shredded cooked chicken (about 2 cups), diced onions, bell peppers, and a pinch of salt and pepper. For extra flavor, add a spoonful of tomato paste, garlic powder, or a dash of hot sauce. Let it simmer for 2–3 minutes before assembling.

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Can I substitute Campbell’s soup with another type of soup or broth?

Yes! While Campbell’s Cream of Chicken Soup works well, you can use any mild, creamy soup like Campbell’s Chicken Noodle Soup, or even a homemade chicken broth mixed with a little cream or sour cream. For a lighter texture, blend a can of drained, cooked chicken with a bit of milk or broth and seasonings. Avoid overly spicy or tomato-based soups to keep the dish mild.

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How should I roll the chicken enchiladas properly to avoid leaks?

To prevent leaks, use a light but sturdy tortilla (corn or flour, about 6 inches). Spread a thin layer of refried beans or a mix of refried beans and cream cheese on half the tortilla. Add a spoonful of the chicken filling, then fold the tortilla in half, pressing gently to seal. Place on a baking sheet lined with parchment paper and cover loosely with foil to prevent drying.

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What are some common mistakes to avoid when making chicken enchiladas with Campbell’s soup?

1. Overfilling – Too much filling can cause the tortillas to burst. Stick to ½ cup per enchilada. 2. Skipping the tortilla oil – Lightly brushing tortillas with oil prevents sticking and adds flavor. 3. Using too much cheese – While cheese is great, excess can make the dish soggy. Use a light layer. 4. Not preheating the oven – Ensure your oven is hot (375°F/190°C) before baking to set the cheese properly. 5. Forgetting to broil – A quick broil at the end melts the cheese beautifully but watch closely to avoid burning.

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Can I make chicken enchiladas ahead of time and reheat them?

Yes! Assemble enchiladas and refrigerate for up to 24 hours before baking. To reheat, place them in a baking dish, cover with foil, and bake at 350°F (175°C) for 15–20 minutes. Alternatively, microwave in portions with a damp paper towel to prevent drying. For extra crispiness, broil for 1–2 minutes after reheating.