You know how companies sometimes publish recipes, strongly hinting that you should be using their products?
I don’t think enchiladas were ever intended to be made with cream of chicken soup. 😉
But I won’t lie. They are quite tasty.
Campbell’s has had this recipe around forever. Well, since 2008.
We have it occasionally, and it always goes over well.
However, I do like to sometimes stray from the Campbell’s soup and take a different direction. I sometimes use Pacific foods cream of chicken soup because it doesn’t have the additives in it like Campbell’s soup does. It’s organic. Also, it comes in a box instead of a can, so there’s that BPA-free factor as well. (Sigh….What’s a cook to do in today’s warning-filled world??) It’s pricey. It is over double the price of Campbells, but I do like to use it now and then. Usually if I find a sale, I stock up on it so I have it when I need it.
Tricky, tricky Campbell’s also includes Pace picante sauce as an ingredient in their recipe. (Pace is owned by Campbell’s). Regular salsa works just fine. You do not have to go out and buy Pace. Just use what you have on hand.
Sour cream is another ingredient. I like to use Daisy because it only has one ingredient. Some of the other sour cream brands have A LOT of fillers and preservatives. Watch your labels.
There. Now that that’s all sorted out….time to cook!
- 1 can (or box) of cream of chicken soup
- 1/2 cup sour cream
- 1 cup salsa
- 2 tsp. chili powder
- 2 cups chopped, cooked chicken (leftover rotisserie works well)
- 1 cup black beans (optional, but we like it!)
- 1/2 cup shredded cheese
- 6-8 flour tortillas
- Toppings (lettuce, tomatoes, cheese, olives…whatever makes you say Yum!)
Here’s What To Do:
- Preheat oven to 350 degrees.
- Combine soup, sour cream, salsa, and chili powder.
- In a separate bowl, combine one cup of the soup mixture with the chicken, black beans, and cheese. (I just mixed it all in the pan that I cooked the chicken in. One less dish to throw into the dishwasher.)
- Divide the mixture among 6-8 tortillas. It will depend if you add beans or not. Place into a baking dish seam side down.
- Pour the rest of the sauce over the top.
- Bake for 40 minutes or until hot and bubbly. The original recipe says to cover them, but I didn’t and they turned out fine. Your choice!
- And there you have it. Enchiladas, just the way Mexico intended them, can of soup and all! 😉
*You can also prep these ahead of time, cover, and store in the fridge. Then bake for about 1 hour, or until hot and bubbly.