Chicken Enchiladas With Cream Of Chicken Soup Recipe
Enjoy these delicious Chicken Enchiladas made with a rich cream of chicken soup, shredded chicken, and melted cheese for a quick and comforting meal. This easy-to-follow recipe is perfect for weeknight dinners and can be adjusted to your desired spice level. Serve it with your favorite toppings like sour cream, avocado, or fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1 can (4 oz) diced green chiles
- 1/2 cup chopped onion (optional)
- 8-10 flour tortillas
- 1 cup enchilada sauce
- Fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, 1 cup of shredded cheese, diced green chiles, and chopped onion.
- Spread a small amount of enchilada sauce on the bottom of a 9x13-inch baking dish.
- Spoon the chicken mixture into each tortilla, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the tortillas and sprinkle with the remaining 1/2 cup of shredded cheese.
- Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh cilantro, if desired, and serve hot.
Notes
- For extra flavor, add a dash of chili powder or cumin to the chicken mixture.
- Substitute flour tortillas with corn tortillas if preferred.
- Use rotisserie chicken for a quicker prep time.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 760mg