recipe campbells soup chicken enchiladas
The Best recipe campbells soup chicken enchiladas
Oh, there’s nothing quite like a good old Campbell’s Soup Chicken Enchiladas for a reason. I remember when my kids were little, and we’d pull these out on a weeknight when I just didn’t have the energy to cook from scratch. The first time I tried them, I was surprised how much they tasted like homemade—rich, savory, and just a little bit spicy, depending on how much I added. They’re simple to make, but they always feel special, even if it’s just for dinner. My family loves them because they’re comforting, easy to customize, and the kids actually eat them without complaint. No one bats an eye at the canned soup—it’s not like they’re getting a weird aftertaste, either. It’s just a warm, cheesy, slightly tangy dish that hits the spot.
I also love how adaptable they are. You can make them for a big family dinner or just for two, and they’re great for meal prep too. The soup itself is a great way to use up some of the chicken I’ve already cooked, and it’s a good way to sneak in some extra protein and nutrients without making it feel like a chore. Plus, the cheese sauce is always a hit—it’s like a little indulgence that doesn’t feel like one. My kids don’t even realize how good it is for them because it tastes so good, but I know it’s got some real benefits. The canned soup is fortified with vitamins and minerals, and the cheese adds calcium and protein. It’s not a heavy meal, but it’s filling and satisfying, which is perfect for a busy weeknight or even a cozy weekend dinner. And honestly? It’s one of those dishes that makes me feel like I’ve done something good for my family without all the fuss.
Campbell’s Soup Chicken Enchiladas
A comforting dish combining Campbell’s tomato soup with shredded chicken and enchilada sauce, wrapped in store-bought tortillas for a quick and flavorful meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 8 small flour tortillas
- 1 cup shredded cooked chicken
- 1 cup Campbell’s tomato soup
- ½ cup enchilada sauce (or 1 cup Campbell’s tomato soup + ½ cup water)
- ½ cup shredded cheddar cheese
- ¼ cup sour cream (optional)
- 1 tbsp chopped green onions
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Heat olive oil in a skillet over medium heat. Add chicken breasts, season with garlic powder, paprika, salt, and pepper. Cook for 6-7 minutes per side until fully cooked. Shred chicken and set aside.
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2 Heat Campbell’s tomato soup in a saucepan until warm. Stir in enchilada sauce (or mix soup with water if using). Pour half into a baking dish.
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3 Warm tortillas in a dry skillet or microwave for 20 seconds per side. Place 1 tortilla in each baking dish, spoon ¼ cup shredded chicken on top, and fold over.
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4 Top each enchilada with 2 tbsp enchilada sauce, 1 tbsp cheese, and 1 tbsp sour cream (if using). Sprinkle with green onions.
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5 Cover baking dish with foil and bake for 15 minutes. Uncover, bake 5 more minutes until cheese is melted. Let rest 5 minutes before serving.
🔧Equipment
- Mixing bowls
- Skillet
- Oven
- Baking dish
- Foil
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Campbell’s Soup Chicken Enchiladas Works
This Campbell’s Soup Chicken Enchiladas recipe is a lifesaver for busy families because it simplifies a meal without sacrificing flavor or heartiness. Whether you’re hosting a casual dinner or a holiday spread, the creamy, cheesy goodness of the soup base makes it easy to assemble, bake, and serve—no fancy skills required. It’s a reliable crowd-pleaser that always brings smiles, especially when kids are involved, because it’s comforting, familiar, and never fails to satisfy.
❓ Frequently Asked Questions About Campbell’s Soup Chicken Enchiladas
What is the best way to prepare Campbell’s Soup Chicken Enchiladas for a crowd?
To make Campbell’s Soup Chicken Enchiladas for a larger group, preheat your oven to 375°F (190°C). Use a deep baking dish or skillet to hold multiple enchiladas. Assemble them in layers, ensuring each enchilada is filled with the soup mixture, topped with cheese, and baked together for about 20-25 minutes, or until bubbly and golden. For extra flavor, add shredded chicken, diced onions, and bell peppers into the soup before assembling.
Can I use other types of soup instead of Campbell’s Chicken Soup?
While Campbell’s Chicken Soup is traditional, you can experiment with other chicken-based soups like cream of chicken soup or chicken noodle soup (homemade or store-bought). For a lighter version, use chicken broth mixed with a bit of cream or milk. Just ensure the soup is rich enough to hold the enchiladas together, and adjust seasoning to avoid a watery texture.
How do I prevent the enchiladas from becoming soggy?
To keep enchiladas crispy and prevent sogginess: 1. Use store-bought or homemade tortillas—they absorb less moisture than homemade ones. 2. Pre-cook the chicken and mix it with the soup before assembling to add moisture without making the dish too wet. 3. Layer cheese generously on top before baking to create a protective barrier. 4. Bake at 375°F (190°C) for 15-20 minutes—don’t overcrowd the pan to allow even heating. 5. Broil for 1-2 minutes at the end (if needed) to crisp the cheese.
What are good side dishes to serve with Campbell’s Chicken Enchiladas?
Classic sides include: – Mexican rice (cooked in chicken broth with tomatoes and spices) – Black beans (seasoned with cumin and garlic) – Salsa verde or roja (for dipping) – Avocado slices or guacamole – Fresh cilantro, lime wedges, and tortilla chips – Simple coleslaw or a green salad with lime dressing
Can I make Campbell’s Chicken Enchiladas ahead of time and reheat them?
Yes, you can prep the enchiladas ahead and reheat them safely: – Assemble and freeze the enchiladas in an airtight container or freezer bag (unbaked) for up to 3 months. – Reheat in the oven: Bake at 350°F (175°C) for 20-25 minutes, covered with foil first to prevent drying, then uncovered for 5-10 minutes to crisp. – Microwave method: Place in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring between each, until warm (about 3-4 minutes total). – Note: Reheated enchiladas may be slightly softer, so adding a sprinkle of cheese before serving can help restore texture.
