“My creation based on Enchilada Chicken Soup, Enchilada Chicken Soup. The two sauces was actually the result of a mistake, but it turned out very tasty. My husband thinks it's too spicy, though.”
4 large enchiladas

Ingredients Nutrition

  • 2 chicken breasts, cubed
  • 1 (1 1/4 ounce) packet enchilada seasoning, divided
  • 0.5 (4 ounce) canmild chopped green chilies
  • 34 cup water
  • 1 (14 ounce) cancampbell's Fiesta nacho cheese soup
  • 1 (14 ounce) can cream of chicken soup
  • 1 cup milk, divided
  • 4 flour tortillas


  1. Pre-heat oven to 400 degrees.
  2. Combine chicken, half of the enchilada seasoning, half can of chiles and water in skillet and cook chicken till it's white on the inside.
  3. Meanwhile, in medium bowl, whisk together Cream of Chicken Soup, 1/2 cup milk, and the remainder of the Enchilada seasoning.
  4. In small sauce pan, heat Nacho Cheese soup and the remaining 1/2 cup milk until saucy.
  5. Spray baking dish lightly with non-stick cooking spray.
  6. Fill each tortilla with chicken filling, roll, and place seam side down in the dish.
  7. Pour Cream of Chicken sauce over the top.
  8. Pour Nacho Cheese sauce over the top of that.
  9. Bake at 400 degrees for 20 minutes or until bubbly.

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