Description
These Chicken Enchiladas with Cream of Chicken Soup are a quick and easy weeknight comfort food. Enjoy tender shredded chicken wrapped in tortillas, smothered in a creamy sauce, and baked to golden perfection.
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, finely chopped
- 1 teaspoon chili powder (adjust to taste)
- 2 cups cooked chicken breast, shredded or chopped (rotisserie chicken works great!)
- 1 (4 ounce) can chopped green chile peppers, drained
- 8 (8 inch) flour tortillas (corn tortillas work for a gluten-free option)
- 1 cup shredded Cheddar cheese (or Mexican blend cheese)
- Optional toppings: chopped fresh cilantro, diced tomatoes, sliced green onions, avocado, or additional sour cream
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a medium bowl, combine the cream of chicken soup and sour cream. Mix well until smooth and set aside.
- In a large skillet, melt the butter or margarine over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
- Stir in the chili powder and cook for another 30 seconds to release the flavors.
- Add the chopped chicken and green chiles to the skillet, stirring to combine everything. Cook for 2-3 minutes until heated through.
- Remove from heat and set aside.
- Spread about ¼ cup of the soup mixture across the bottom of the prepared baking dish.
- Place approximately ¼ cup of the chicken filling in the center of each tortilla.
- Roll up the tortillas tightly and place them seam-side down in the baking dish.
- Pour the remaining soup mixture evenly over the enchiladas.
- Sprinkle the shredded cheese over the top.
- Bake uncovered for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.
- Allow to cool slightly before serving with your favorite toppings.
Notes
- Warm your tortillas slightly before rolling to prevent cracking by wrapping in damp paper towels and microwaving for 20-30 seconds.
- Prepare these enchiladas up to a day in advance and refrigerate, adding an extra 10-15 minutes to the baking time if cooking from cold.
- For extra flavor, add a teaspoon of garlic powder and half a teaspoon of cumin to the chicken mixture.
- For a zesty twist, try adding a half cup of salsa verde to the cream of chicken soup mixture.
- Store leftovers in the refrigerator for 3-4 days or freeze before baking for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: N/A
- Sodium: 650
- Fat: 14
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 30
- Fiber: 2
- Protein: 18
- Cholesterol: N/A
Keywords: chicken enchiladas, cream of chicken soup, easy enchiladas, mexican comfort food, quick dinner