Description
Chicken Enchiladas with Cream of Chicken Soup are a comforting and flavorful dish perfect for busy weeknights. The creamy sauce, tender chicken, and melted cheese make this recipe a family favorite.
Ingredients
Scale
- 1 (10.5 ounce) can condensed cream of chicken soup
- ½ cup sour cream (or Greek yogurt for a lighter option)
- 1 tablespoon butter or margarine
- 1 medium onion, chopped
- 1 teaspoon chili powder (add more for extra spice)
- 2 cups chopped cooked chicken breast
- 1 (4 ounce) can chopped green chile peppers, drained
- 8 (8 inch) flour tortillas
- 1 cup shredded Cheddar cheese (or Mexican blend cheese)
- Optional garnishes: chopped cilantro, diced tomatoes, sliced avocado, lime wedges
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish. Combine the condensed cream of chicken soup and sour cream in a medium bowl. Mix until smooth and set aside 1/3 of this mixture for topping later.
- In a large skillet over medium heat, melt the butter or margarine. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the chili powder and cook for another 30 seconds until fragrant. Add the chopped cooked chicken and green chile peppers. Pour the remaining 2/3 of the soup mixture into the skillet and stir to combine. Cook for 2-3 minutes until well incorporated and warm.
- Warm the tortillas slightly to make them more pliable. Place approximately 1/4 cup of the chicken filling in the center of each tortilla. Roll up and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
- Pour the reserved soup mixture over the rolled enchiladas, making sure to cover them evenly. Sprinkle the shredded Cheddar cheese over the top. Bake in the preheated oven for 20-25 minutes until the cheese is melted and the enchiladas are heated through. Allow to cool for 5 minutes before serving.
Notes
- Make-Ahead Magic: Prepare the filling up to 2 days in advance and store in the refrigerator for quick assembly when ready to bake.
- Freezer-Friendly: These enchiladas freeze beautifully. Prepare up to the baking step, cover tightly with foil, and freeze for up to 3 months. Bake from frozen at 350°F for about 45 minutes.
- Garnish with fresh cilantro, diced tomatoes, or avocado for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 320
- Sugar: 2
- Sodium: 580
- Fat: 16
- Saturated Fat: 7
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 28
- Fiber: 2
- Protein: 18
- Cholesterol: 55