One of my mom’s favorite meals in the world (not counting lobster, of course) is Chicken Marsala. She gets it probably 95% of the time we hit an Italian restaurant. My wife’s even made it herself a few times at home. It’s not really one of those easy dinners, though, so she doesn’t just whip it up all that often.
When I saw that these new Campbell’s Skillets had a marsala flavor, I knew I had to try it!
As part of a campaign, I was challenged with making my own recipe using a Campbell’s Skillets meal. Sure, anyone can easily fry up some chicken, add the packet of Marsala and BAM you’ve got instant dinner. Couldn’t be easier, right?
But what could I do differently with marsala to make it my own? I thought for maybe 10 seconds and then it hit me… enchiladas! I mean, put anything in a tortilla and its instantly better! So I devised my own Chicken Marsala Enchiladas recipe and not only did I survive the process, but they were crazy tasty too!
The full recipe’s at the end of this post, but here’s a step-by-step rundown of how I made them!
First, I grabbed about 7 or 8 medium-sized red potatoes and tossed them into a pot of boiling water. (Yes, I washed them first!) I boiled them for roughly 10 minutes or so just to soften them up a bit.
While the potatoes were boiling, I took 1 lb. of chicken breasts, chopped them up into small cubes and tossed them in a frying pan.
At this point, Allie (who was following my instructions and relaxing on the couch in the living room) started pointing out that something smelled really good. Apparently, I hadn’t screwed things up yet!
Okay, so when the chicken was cooked through and no longer pink, I took it out of the frying pan and set aside in a bowl. Then, I took the potatoes out, peeled them and cut them into medium slices. I tossed them back into the same frying pan I had used for the chicken and fried them for a few minutes under medium heat until they started to brown.
Now the fun could begin! I mixed the cooked chicken in with the potatoes and stirred. Then I opened up a pouch of Campbell’s Skillet Sauces “Chicken Marsala” flavor and poured it into the pan.
I mixed things up and let it cook for just a few minutes. Warning: The amazing smell at this point may induce some serious drooling, so keep your mouth away from the stove.
I poured the mixture into a bowl and prepared to get rolling! I spooned about 2 tablespoons of the chicken and potato mixture into a tortilla and rolled.
I managed to roll 8 enchiladas and squeeze them into a small baking pan. I probably could’ve spread things out a little more to make 10 if I wanted to I bet.
I had a little bit of the mixture left over, so I poured it on top of everything.
I then covered it all with a layer of shredded mozzarella and a dash of oregano, before baking at 375 for about 35 to 40 minutes. Once the cheese started bubbling and browning slightly, I knew they were done. The results? Here you go!
I have to say, these were incredibly awesome. Between just the two of us, Allie and I managed to finish off all 8 of them! And yes, I’ll admit that if there were more… I would’ve devoured those too.
Chicken Marsala Enchiladas
- 1 lb. of boneless chicken breasts
- 6 small potatoes
- 1 package of Campell’s Skillets Marsala
- 1 package of Shredded mozzarella
- Oregano (or Basil)
- The first thing to do is to blanch those potatoes to soften them up a bit. Wash them and then toss them in a pot of boiling water for a good 10 minutes or so.
- While the potatoes are cooking, cut up the chicken breasts into small cubes. I sprayed a frying pan and cooked them for about 5 to 10 minutes, until they’re no longer pink. Set aside.
- Take out the potatoes, peel them (the skin should practically slide right off) and slice into medium sized wedges. Toss in a pan and cook them up until they start browning.
- When the potatoes are just about done, mix in the chicken and stir up the mixture for a few minutes.
- Add the Campbell’s Skillets Marsala sauce to the mixture. Stir and cook for a minute or so.
- Now it’s time to assemble the enchiladas! Take 1 tortilla and fill with 2 or 3 tablespoons of the mixture. Roll it up and place in an oiled baking pan. Repeat! I managed to get about 8 regular sized enchiladas out of this.
- Pour any extra sauce/mixture over the enchiladas in the pan.
- Cover with a layer of shredded mozzarella and add a dash of basil or oregano.
- Bake at 375 degrees for roughly 30 to 40 minutes, or until the cheese just starts to brown on top.
- Eat and enjoy!
Learn more about Campbell’s Skillet Sauces
Be sure to check with your local Stop & Shop or Giant Supermarket, as there will be an in-store demo of Campbell’s Sauces on May 3!
20 thoughts on “Chicken Marsala Enchiladas Make for Easy Dinners”
Wow this looks super and it isn’t that hard, but takes a little time. I need to get this sauce!
we love the chicken marsala.. it is one of our favorite meals.
Yum! What a creative recipe idea! #client
this looks so yummy. I have been looking for a way to change up our traditional way of doing enchiladas. thanks for sharing this one!
I make chicken enchiladas all the time, but would have never thought to be this creative and try them like this! Yum, they’re going on my list. Thanks for sharing, can’t wait to try them!
I have made chicken enchiladas , before but I have never made Chicken Marsala Enchiladas. You are a genius! And as long as I have been cooking, it never dawned on me to pour the extra stuff on top. Thank you for that great tip.
Chicken Marsala Enchiladas – this is a brilliant way to use Campbell’s Dinner Sauces! I love Chicken Marsala and enchiladas, but never thought to combine the two. I’m looking forward to making this for my family soon. #client
Ok I would never have thought to turn this packet into enchiladas. I’m not big into mushrooms but am definitely going to look at the other flavors and try to get creative with them. Great idea because I am tired of the same ole each month.
This looks delicious! Definitely adding it to the menu for next week! 🙂
I’ve never tried to make anything like this before! Looks delicious! I’ll have to try your recipe and see how my family likes it!
Thank you for such an easy recipe. My family loves chicken and potatoes. They our very picky eaters.
I don’t know if I’ve ever had chicken marsala, but this makes me want to try it!
chicken marsala is perfect for any meal 🙂 we all love it which is actually very crazy since my house is very picky!
This looks pretty darned good and the covering of cheese makes it even better! I havent tried the sauces yet and we love Campbells I will have to look for it.
I have never had Chicken Marsala before nor have I used the Campbell’s Skillets sauces. I do love enchiladas though and your recipe looks delicious. Good Job!
This looks great!! I love chicken Marsala, and I love anything rolled in a tortilla so I’m definitely going to try this 🙂
That’s what I thought, Sarah. I love ’em both so how could they be bad together, right?
These look delicious! I hope you don’t mind, but I’m going to steal your recipe!
Mind? I’m flattered! Let me know how yours comes out!
mmm personally I’ve never had this but it looks so yummy. Thanks for the recipe! I’ll give this one a go as I think everyone would love it!