• 4servings
  • 35minutes
  • 258calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 skinless, boneless chicken breast halves

  2. 1 can(s) Campbell's® Condensed Cream of Chicken Soup

  3. 1 cup(s) Pace® Chunky Salsa

  4. 1 can(s) Campbell's® Condensed Cheddar Cheese Soup

  5. 8 (6-inch) flour tortillas

Instructions Jump to Ingredients ↑

  1. Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned and cooked through, stirring often. Stir in the chicken soup and 1/2 cup salsa and cook until the mixture is hot and bubbling.

  2. Stir the cheese soup and remaining salsa in a small bowl.

  3. Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down into a 2-quart microwavable dish. Pour the cheese soup mixture over the filled enchiladas. Cover the dish.

  4. Microwave on HIGH for 5 minutes or until the enchiladas are hot and bubbling.

  5. Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 243, Total Fat 8g, Saturated Fat 3g, Cholesterol 38mg, Sodium 916mg, Total Carbohydrate 25g, Dietary Fiber 2g, Protein 16g, Vitamin A 10%DV, Vitamin C 0%DV, Calcium 6%DV, Iron 9%DV


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