campbell soup enchilada chicken recipe

Written ByJenny Smyth Posted on
campbell soup enchilada chicken recipe
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The Best campbell soup enchilada chicken recipe

I’ve been making this Campbell’s Soup Enchilada Chicken recipe for years, and it’s a staple in our household. It’s an easy and delicious meal that my family loves, and it’s perfect for a weeknight dinner or a special occasion.

The dish is a classic Mexican-inspired casserole made with shredded chicken, canned tomatoes, and a blend of spices. The best part is that it’s incredibly easy to make and requires minimal prep time, making it ideal for busy families.

I like to serve it with some warm tortillas, shredded cheese, and a dollop of sour cream on top. The flavors are rich and savory, with the sweetness of the enchilada sauce balancing out the spiciness of the chili powder.

It’s a comforting meal that never fails to satisfy our hunger and leave us feeling full and content.

Campbell's Soup Enchilada Chicken

Campbell’s Soup Enchilada Chicken

4.6 from 1487 votes

This easy enchilada chicken casserole uses Campbell’s cream of chicken soup for a creamy, tangy sauce. Shredded chicken and tortillas are layered with cheese and baked until bubbly and golden.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Casserole

1 can (10.5 oz) Campbell’s cream of chicken soup
1 cup sour cream
1 cup enchilada sauce (mild or medium)
3 cups cooked shredded chicken (about 1 lb)
1 can (4 oz) diced green chiles, drained
2 cups shredded Mexican blend cheese
8-10 corn tortillas, cut into quarters

👨‍🍳Directions

1Preheat oven to 375°F.
2In a large bowl, whisk together the cream of chicken soup, sour cream, and enchilada sauce until smooth and well combined.
3The mixture should be thick but pourable.
4Add the shredded chicken and drained green chiles to the sauce mixture.
5Stir until the chicken is evenly coated.
6The mixture will be creamy and slightly chunky.
7Spread a thin layer of the chicken mixture (about 1/2 cup) on the bottom of the 9×13-inch baking dish.
8Arrange half of the tortilla quarters over the sauce, overlapping slightly to cover the bottom.
9Spread half of the remaining chicken mixture evenly over the tortillas.
10Sprinkle with 1 cup of shredded cheese.
11Repeat the layers with the remaining tortillas, chicken mixture, and cheese on top.
12Bake uncovered for 25-30 minutes, until the casserole is hot and bubbly and the cheese is melted and lightly golden on top.
13Let it rest for 5 minutes before serving.

🔧Equipment

9×13-inch baking dish
Large mixing bowl
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 820mg🌾Total Carbs: 28g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 25g

📝Notes

For a spicier dish, use medium or hot enchilada sauce and add a pinch of cayenne pepper. You can substitute Greek yogurt for sour cream to reduce fat. Leftovers keep well in the refrigerator for up to 3 days.

Watch Video Of How Campbell’s Soup Enchilada Chicken Works

This Campbell’s soup enchilada chicken recipe is always a good idea for any occasion because it is easy, affordable, and feeds a crowd without any fuss. I make it for potlucks, family dinners, and even casual get togethers, and it always gets compliments. The combination of creamy soup and zesty enchilada sauce is a winner every time.

For storing leftovers, let the dish cool completely before covering it with foil or plastic wrap. It will keep in the fridge for up to 4 days. To reheat, place individual portions in the microwave for 1 to 2 minutes, or reheat the whole casserole in a 350 degree oven for 15 to 20 minutes.

You can also freeze it for up to 3 months. Just thaw overnight in the fridge before reheating. Serve with sour cream, avocado, or a sprinkle of fresh cilantro for extra flavor.

This recipe is a staple in my kitchen and I think it will become one in yours too.

❓ Frequently Asked Questions About Campbell’s Soup Enchilada Chicken

Q1: What is the origin of this Campbell’s Soup Enchilada Chicken recipe?

This recipe is a variation of the classic Mexican dish, but it has been adapted to use canned Campbell’s Soup as a shortcut.

Q2: Can I use fresh tomatoes instead of canned tomatoes?

No, using fresh tomatoes would alter the flavor profile of the dish significantly.

Q3: How long does this recipe take to prepare?

The prep time for this recipe is approximately 20 minutes.

Q4: Can I use boneless chicken breasts instead of shredded chicken?

No, boneless chicken breasts would not yield the same tender texture as shredded chicken.

Q5: Can I freeze this recipe for later use?

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