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+ servings

Mini Cheesy Chicken Enchilada Tortilla Cups Recipe

This year, I may try these deliciously easy Mini Cheesy Chicken Enchiladas, made with Campbell's Cream of Mushroom soup!


  • 12 flour tortillas 6-inch, warmed
  • 1 can 10 3/4 ounces Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1/4 cup sour cream
  • 3/4 cup Pace® Picante Sauce
  • 1 teaspoon chili powder
  • 3 cups chopped cooked chicken
  • 1 cup shredded Monterey Jack cheese about 4 ounces
  • chopped tomato and sliced green onion


  • Heat the oven to 350°F.  Press the tortillas into the bottoms and up the sides of 12 (2 1/2-inch) muffin-pan cups.
  • Stir the soup, sour cream, picante sauce, chili powder, chicken and cheese in a medium bowl.  Divide the chicken mixture among the tortilla cups.
  • Bake for 20 minutes or until the chicken mixture is hot and bubbling.  Sprinkle with additional cheese, if desired.  Let the enchilada cups cool in the pan on a wire rack for 5 minutes.  Top with the tomato and green onion before serving, if desired.