Campbell Soup Chicken Enchiladas: Quick Recipe Guide

Campbell's Condensed Chicken Enchilada Soup is a ready-to-use product that serves as a flavorful base for quick enchilada recipes, eliminating the need to make sauce from scratch. This canned soup contains a blend of spices, tomatoes, and chicken broth that creates an authentic-tasting enchilada sauce when diluted with water.

For home cooks seeking efficient meal solutions, Campbell's Chicken Enchilada Soup offers a practical shortcut without sacrificing authentic flavor. This product has become a pantry staple for creating restaurant-quality enchiladas in under 30 minutes. The soup's carefully balanced blend of chili peppers, cumin, and garlic provides the complex flavor profile that typically requires time-consuming preparation of traditional enchilada sauce.

Understanding Campbell's Chicken Enchilada Soup

Unlike standard tomato-based soups, Campbell's Chicken Enchilada Soup functions primarily as a sauce base rather than a standalone soup. The product contains tomato puree, water, modified food starch, salt, sugar, spices, dehydrated onions, garlic powder, and natural flavoring. When properly diluted (typically one can of soup to one can of water), it transforms into a smooth, flavorful sauce perfect for enchiladas.

Nutritionally, one serving (about 1/2 cup prepared) contains approximately 60 calories, 2g fat, 9g carbohydrates, and 1g protein. While not a significant protein source on its own, it becomes nutritionally balanced when combined with chicken, cheese, and vegetables in a complete enchilada recipe.

Classic Chicken Enchilada Recipe Using Campbell's Soup

This straightforward recipe demonstrates how to transform Campbell's Chicken Enchilada Soup into delicious, authentic-tasting enchiladas. The method requires minimal preparation time while delivering impressive results.

Prep Time	Cook Time	Total Time	Servings
15 minutes	20 minutes	35 minutes	4-6

Ingredients

• 1 can (10.75 oz) Campbell's Condensed Chicken Enchilada Soup
• 1 can (10.5 oz) chicken broth or water
• 2 cups cooked, shredded chicken
• 8-10 corn tortillas
• 1.5 cups shredded Monterey Jack or Mexican blend cheese
• 1/2 cup chopped onion (optional)
• 2 tablespoons vegetable oil
• Additional toppings: sour cream, avocado, cilantro

Step-by-Step Preparation

1. Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish
2. Mix the Campbell's Chicken Enchilada Soup with chicken broth or water in a bowl
3. Warm tortillas in a dry skillet or microwave to make them pliable
4. Dip each tortilla briefly in the warm soup mixture to coat
5. Fill each tortilla with about 1/4 cup shredded chicken and 2 tablespoons cheese
6. Roll tightly and place seam-side down in the baking dish
7. Pour remaining soup mixture evenly over the rolled enchiladas
8. Sprinkle with remaining cheese
9. Bake for 18-20 minutes until cheese is melted and bubbly
10. Let rest for 5 minutes before serving with desired toppings

Creative Recipe Variations

While the classic recipe delivers consistent results, these variations showcase the versatility of Campbell's Chicken Enchilada Soup in different cooking applications.

Enchilada Casserole

For a simpler assembly, create a layered enchilada casserole: alternate layers of diluted soup, shredded chicken, tortilla chips or broken corn tortillas, and cheese. Bake until bubbly for a deconstructed version that's equally delicious.

Slow Cooker Chicken Enchiladas

Combine one can of soup with one can of water, 2 cups shredded chicken, 1 cup salsa, and 1 cup cheese in a slow cooker. Cook on low for 2-3 hours, then spoon the mixture into tortillas and top with additional cheese before serving.

Vegetarian Black Bean Enchiladas

Substitute the chicken with 2 cups of seasoned black beans. Add cumin, chili powder, and diced green chilies to the bean mixture for extra flavor. The Campbell's soup provides the authentic enchilada sauce base while the beans deliver satisfying protein.

Professional Tips for Best Results

Experienced cooks recommend these techniques to maximize flavor and texture when using Campbell's Chicken Enchilada Soup:

• Tortilla treatment: Briefly frying corn tortillas in oil before filling prevents them from becoming soggy during baking
• Sauce consistency: If the sauce seems too thin after mixing, simmer it on the stove for 3-5 minutes to thicken slightly
• Flavor enhancement: Stir in 1/4 cup of adobo sauce from canned chipotles for a smoky, spicy dimension
• Cheese selection: Combine Monterey Jack with a small amount of queso fresco for optimal melting and authentic flavor
• Make-ahead option: Assemble enchiladas up to 24 hours in advance, cover, and refrigerate before baking

Common Questions Answered

Many home cooks wonder about the versatility and limitations of using Campbell's Chicken Enchilada Soup. This product works well as a sauce base but shouldn't be consumed as a standalone soup without additional ingredients. The condensed formula requires dilution to achieve the proper consistency for enchiladas. While convenient, it contains preservatives and modified starches that some prefer to avoid in completely homemade versions.

When comparing Campbell's to other brands, it consistently ranks higher in flavor authenticity than generic store brands but lacks the complexity of a carefully crafted homemade sauce. The convenience factor makes it particularly valuable for weeknight meals when time constraints exist.

Can I use Campbell's Chicken Enchilada Soup as a dip?

Yes, Campbell's Chicken Enchilada Soup works well as a dip when heated and served with tortilla chips. For best results, mix one can of soup with 1/4 cup water and heat until warm. You can enhance it with additional shredded cheese for a queso-like dip.

Is Campbell's Chicken Enchilada Soup gluten-free?

No, Campbell's Chicken Enchilada Soup is not gluten-free as it contains modified food starch and other ingredients that may contain gluten. Those requiring gluten-free options should check the current label or consider making homemade enchilada sauce with gluten-free ingredients.

How does Campbell's Chicken Enchilada Soup compare to making sauce from scratch?

Campbell's provides consistent flavor with minimal effort but lacks the depth of a carefully made homemade sauce. Traditional enchilada sauce requires toasting and blending dried chilies, which creates more complex flavors. Campbell's version offers convenience for weeknight meals while homemade sauce is preferable for special occasions.

Can I freeze enchiladas made with Campbell's soup?

Yes, you can freeze assembled but unbaked enchiladas made with Campbell's soup. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to cook, thaw in the refrigerator overnight and bake as directed, adding 5-10 minutes to the cooking time if still slightly frozen.

What can I use as a substitute for Campbell's Chicken Enchilada Soup?

If unavailable, combine 1 cup tomato sauce with 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, and 1/4 teaspoon oregano. For chicken flavor, add 1/2 cup chicken broth. This homemade substitute won't have identical texture but will provide similar flavor profile for enchilada recipes.