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Tex-Mex Slow Cooked 3-Cheese Chicken Enchiladas

Do you want to know a quick and easy way to make some delicious creamy and cheesy white enchiladas (no tomatoes)? Start by turning your crock pot on the low setting and follow the simple instructions below.


  • 2 skinless chicken breasts, diced
  • 1/2 stick butter
  • 1 can Campbell's Creamy Chicken Soup, 14.75 oz.
  • 1 can Campbell's Fiesta Cheese Sauce, 10.75 oz.
  • 4 burrito size flour tortillas
  • 8 oz. shredded Cheddar and Monterey Jack cheese
  • 5 oz. Kraft Philadelphia Cooking Creme (original)
  • 1 can green chilies, 4 oz.
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • salt to taste


  1. Pour the Campbell's Creamy Chicken Soup into the crockpot and put the cover on to create heat. 
  2. In a large skillet, on medium heat, use the half-stick of butter to cook the diced chicken, green chilies, garlic and onion powders and salt. About 10 - 15 minutes. Set aside 
  3. Using a pie spatula (or similar device) generously spread the Kraft Philadelphia Cooking Creme on the four flour tortillas.
  4. Divide the cooked chicken into 4 equal parts and create a row of meat across the middle of each tortilla.
  5. Apply about 3 - 4 tablespoons of Campbell's Fiesta Cheese sauce on top of the meat rows.
  6. Sprinkle each row with 1 oz. of shredded Cheddar and Monterrey Jack cheese.
  7. Gently roll each tortillas, seal the ends, and place them in the crockpot on top of the Creamy Chicken Soup.
  8. Layer the top of the tortillas with the remaining Fiesta Cheese sauce and shredded cheeses. 
  9. Cook on low for 1/2 hour.
This recipe will produce 4 servings, but these are so large that they can be cut in half to serve 8.

Note: If you don't have a crockpot you can use a casserole dish and cook them in your oven.


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