Chicken Enchiladas

Submitted by Ginger DeMoss

Chicken Enchiladas


  • 4 chicken breasts cooked, diced
  • 1 (16 oz.) container sour cream
  • 2 cans Campbell's cream of chicken
  • 2 cans Campbell's Nacho Fiesta soup
  • 1 sm. can chopped green chilies or substitute 3/4 cup salsa
  • 8-10 tortillas
  • 1 bag Mexican shredded cheese


  • Spray a 9x13 pan with oil. Combine all ingredients except tortillas, cheese and chicken. Place about 1/4 cup of diced or shredded chicken on each tortilla, spoon about 1/2 cup of wet mixture on the chicken and wrap the tortilla to form a roll. Place side by side in the 9x13 pan. Save enough soup mixture to cover entire dish. When all tortillas are closely placed in the pan, spread remaining mixture and sprinkle with shredded cheese. Bake at 350 degrees uncovered for 20-30 minutes or until cheese is melted. Tip: This is a wonderful way to use leftover Thanksgiving turkey. Use turkey instead of chicken.