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+ servings
Entomatadas Cremosas con Pollo

Creamy Tomato Enchiladas

Chef Adriana Martin
The creamy tomato enchiladas recipe is a staple of my family's heritage and an easy meal for back to school. You can have dinner ready in just 30 minutes.
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Mexican Cuisine
Servings 4 servings
Calories

Ingredients
  

  • 3 tablespoons Pace® Picante Sauce can be less depending how hot you prefer
  • 1 can Campbell's® Condensed Tomato Soup
  • 1/2 can Swanson® Chicken Broth
  • 1/2 cup crème fraîche
  • 2 cups shredded chicken or 2 cans of Swanson® Premium Chicken
  • 12 corn tortillas warm or fried for easy folding
  • 1 cup crumbled queso fresco
  • 1 avocado sliced

Instructions
 

  • Add Pace® Original Picante Sauce to a soup pan and combine with the Campbell's® Condensed Tomato Soup.
  • Pour 1/2 can of the Swanson® Chicken Broth and the crème fraîche and stir.
  • Season the tomato creamy sauce with chicken bouillon and black pepper and combine. Then cook for 10 minutes in the stove.
  • Assemble the enchiladas using warm or fried corn tortillas, drizzle with warm sauce and garnish with queso fresco and avocado slices.
  • Pair the meal with V8 Splash® and enjoy!

Notes

If you do not have leftover chicken you can use Swanson® Premium Chicken.
The amount of Pace® Picante Sauce depends on your tastebuds and how hot you want the sauce.
Avocado slices are optional.
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