Campbell Soup Enchiladas Recipe

Enchiladas are one of those classic comfort foods that always hit the spot. The layers of soft tortillas, savory fillings, and rich, tangy sauce create a flavor explosion in every bite. But what if you could make a version that is easy to prepare without compromising on taste? Enter the Campbell Soup Enchiladas Recipe.

This recipe is perfect for those who want to make a quick and delicious Mexican-inspired meal without spending hours in the kitchen. By incorporating Campbell’s soups, it simplifies the process, making it more accessible for busy weekdays or casual gatherings. Not only will it save you time, but it also ensures a creamy, flavorful enchilada filling and sauce-something you might not always get with traditional recipes.

So, let’s explore how to make this comforting dish, and I’ll give you all the tips and tricks to elevate it to the next level.

Campbell Soup Enchiladas Recipe

Now, let’s jump into the heart of the matter: the recipe itself. The great thing about this version is that it uses Campbell’s soups, which act as both a base for the sauce and a component of the filling. It’s a shortcut that makes cooking enchiladas easier, but still bursting with flavor.

Ingredients Needed

Before you begin, make sure you have all the ingredients ready to go. Here’s your shopping list:

• 1 can of Campbell’s Cream of Chicken Soup: This will provide a creamy texture and mild flavor that blends perfectly with the other ingredients.
• 1 can of Campbell’s Tomato Soup: Adds a rich, slightly tangy base for the sauce that balances the creaminess of the chicken soup.
• 12 corn tortillas: Traditional and sturdy, they hold up well to the fillings and sauce.
• 2 cups cooked shredded chicken: You can use rotisserie chicken to save time, or cook and shred your own.
• 1 cup grated cheddar cheese: For that melty, gooey finish that makes enchiladas irresistible.
• 1/2 cup diced onion: Adds a mild sweetness and crunch.
• 1 can diced green chilies: Adds a touch of heat and complexity to the dish.
• 1 tablespoon chili powder: For that deep, earthy flavor.
• 1 teaspoon cumin: Adds warmth and smokiness.
• 1 teaspoon garlic powder: To round out the savory flavors.
• 1/2 cup sour cream (optional, for garnish): For a creamy topping that contrasts with the richness of the enchiladas.
• Fresh cilantro (optional, for garnish): Adds a burst of freshness and color.

Cooking Instructions

Once you have all your ingredients ready, let’s dive into the steps. The process is pretty straightforward, making it perfect for a weeknight meal or when you’re short on time.

1. Preheat your oven to 350°F (175°C). This ensures the oven is ready to bake the enchiladas once they’re assembled.

2. Prepare The Sauce

   • In a large bowl, mix the can of Campbell’s Cream of Chicken Soup with the can of Tomato Soup. Stir them together until smooth.
   • Add chili powder, cumin, garlic powder, and a pinch of salt and pepper. This seasoning blend gives the sauce a balanced, full-bodied flavor.
   • If the sauce is too thick, you can thin it with a little water or chicken broth until you reach your desired consistency.

3. Cook the chicken (if not using pre-cooked):

   • If you’re cooking your own chicken, season it with salt, pepper, and a pinch of chili powder. Then, cook it in a skillet over medium heat for 7-10 minutes, or until it’s fully cooked. Let it rest for a few minutes before shredding.

4. Assemble The Enchiladas

   • In a small skillet, heat a bit of oil over medium heat. Lightly fry each tortilla for 10-15 seconds on each side just to make them pliable. Be careful not to crisp them up too much.
   • Once fried, dip each tortilla into the sauce, coating both sides. This step infuses the tortilla with flavor and helps keep it soft as it bakes.
   • Lay the coated tortilla flat and fill it with a couple of spoonfuls of shredded chicken, some diced onions, a pinch of green chilies, and a generous sprinkle of grated cheese. Roll it up tightly.
5. Place the rolled enchiladas into a greased 9×13-inch baking dish. Repeat until the dish is filled with rolled tortillas.
6. Top with sauce: Pour the remaining sauce over the top of the enchiladas. Make sure each one is generously covered.
7. Bake: Sprinkle more cheese on top and bake for 20-25 minutes, or until the cheese is bubbly and golden. The enchiladas should be hot all the way through.
8. Garnish and serve: Once they’re done, top with a dollop of sour cream and a sprinkle of fresh cilantro. You can also add a side of Mexican rice or refried beans to complete the meal.

Ingredient Insights

Each ingredient in this recipe plays a specific role to enhance the final dish. Here’s a closer look:

• Campbell’s Soups: They act as the base for both the sauce and the filling. The Cream of Chicken Soup provides a smooth, rich texture, while the Tomato Soup offers a tangy contrast. Combined, they make a velvety sauce that perfectly coats the enchiladas.
• Shredded Chicken: This protein adds heartiness to the dish, and when seasoned properly, it brings a savory, juicy component that balances the rich sauce.
• Cheese: The cheddar cheese adds both flavor and texture. When baked, it becomes melty and gooey, creating that satisfying stretch when you take a bite.
• Chilies and Spices: The green chilies and spices like cumin and chili powder give the dish its depth and complexity, without overwhelming the other flavors.
• Corn Tortillas: These are the backbone of any good enchilada. Their slightly chewy texture holds up well to the sauce and filling.

Expert Tips

To elevate this Campbell Soup Enchiladas recipe to the next level, consider these expert tips:

• Corn vs. Flour Tortillas: While corn tortillas are traditional, you can swap them for flour tortillas if you prefer a softer, fluffier texture. Flour tortillas tend to be larger, so you may need fewer of them.
• Spice it up: If you love heat, consider adding a few dashes of hot sauce or extra chili powder to the sauce. You can also swap the green chilies for jalapeños or chipotle peppers.
• Make it ahead: These enchiladas can be assembled the night before and stored in the fridge. Just cover them tightly with foil and bake the next day. This also allows the flavors to meld together even more.
• Freeze for later: You can freeze assembled enchiladas before baking. Just wrap them in plastic wrap and aluminum foil. When you’re ready to bake, let them thaw in the fridge overnight, then bake as usual.

Recipe Variations

One of the best things about enchiladas is how easily you can customize them. Here are a few variations to suit different tastes and dietary preferences:

• Vegetarian Enchiladas: Skip the chicken and instead use sautéed vegetables like bell peppers, zucchini, spinach, and black beans. The creamy soup sauce will still work wonders to bind everything together.
• Beef Enchiladas: Swap the chicken for cooked ground beef or shredded beef. If you want to add more flavor, season the beef with taco seasoning before using it as the filling.
• Cheese-Only Enchiladas: For a simple and indulgent version, fill the tortillas with a mixture of shredded cheese and a bit of sautéed onion. The creamy soup sauce will make up for the lack of meat.
• Spicy Enchiladas: For a more intense kick, add extra diced green chilies or mix in some diced jalapeños or chipotle peppers. You can also use spicy cheese blends like pepper jack.

Final Words

This Campbell Soup Enchiladas recipe is a game-changer if you want an easy, yet flavorful dinner that everyone will love. With the help of Campbell’s soups, the recipe is simplified, but still manages to deliver that crave-worthy taste you want from enchiladas.