Campbell's® Easy Chicken and Cheese Enchiladas Recipe ...
A creamy filling of chicken, sour cream, and cheese gets an added "kick" stirred into it with Pace® Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier, or any more delicious.
View recipe photos of Campbell's(R) Easy Chicken and Cheese Enchiladas posted by millions of cooks on Allrecipes.com
When rolling enchiladas ( which I have been doing for about 50 years) always heat the tortillas before adding filling and rolling. If they are still diffacult dip in some hot liquid or oil . After rolling place SEAM SIDE DOWN. Love to all and good eating Jerri
These were great- even my picky eater liked them. Next time, tho, I'll put a little sauce in the bottom before I lay in the tortillas. I didn't this time, and the bottoms were super hard, while the top was perfect.
Loved it! Substituted Salsa Verde for the sauce. Used taco seasoning for the chile powder. Next time I’ll add a can of diced green chilies to the mix.
Definitely an easy, delicious meal! We always use medium salsa and aged white cheddar cheese instead of Monterey Jack. For a smokey twist, add some finely chopped chipotle peppers. Remember to use quality ingredients... I can see this dish going south if you're trying to be cheap (maybe that's the problem with all of the bad reviews). These enchiladas are also great reheated if you wrap them in aluminum foil and heat in the oven at 350 until warm throughout.
My cousin made this for a family function and it was TERRIBLE. It didn't taste anything close to an enchilada. My son literally spit it out. Not a winner in our book. We ended up going out and buying different food. Two thumbs down!
I put the chicken and cheese in the sauce. Then I wrap it like a chimichanga. Then I bake till golden. Then I add cheese for the last 10 to 15 mins. Served with sour cream and baby spinach.
I added 8oz. of cream cheese to the recipe