Chicken Enchiladas

Broth replaces cream in this simple dish packed full of flavour that is sure to be a new family favourite.

Products you'll need:

Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth

Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth

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  • 2 cups (500 mL) salsa verde
  • 2 cups (500 mL) Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth
  • 1 rotisserie chicken, all meat taken from bones and shredded
  • 12 6-inch corn tortilla
  • 1 cup (250 mL) shredded Monterey Jack cheese
  • 1 cup (250 mL) chopped cilantro


  1. In measuring cup, combine salsa and broth. Pour 2 cups (500 mL) of the broth mixture over the chicken and stir to combine. Let sit 10 minutes, so the chicken can absorb most of the broth mixture.
  2. In a large skillet, toast the tortillas in batches to make them pliable. Place a scant 1/4 cup (60 mL) of the chicken mixture into each tortilla and roll up. Place seam side down in a greased 9-x13-inch (3L) casserole dish. Pour remaining broth mixture evenly over top of tortilla and sprinkle with cheese. Cover tightly with foil.
  3. Bake in a 350°F (180°C) oven for 20 minutes. Remove foil and bake until the cheese is melted and golden and the sauce is bubbly, about 20 minutes.
  4. Serve warm topped with sour cream, green onions and diced tomatoes

Recipe tips

  • The salsa verde can be replace with an equal amount of red salsa, such as PACE® Chunky Medium Salsa.
  • Toppings: sour cream, sliced green onions, diced tomatoes

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Amount Per Serving
Calories 570
Fat 24 g
Sodium 1560 mg
Carbohydrate 31 g
Dietary Fibre 4 g
Protein 59 g
Vitamin A 1 %DV
Calcium 40 %DV

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