Mouth-watering chicken enchiladas with creamy chicken soup dressing

Chicken Enchiladas with Cream of Chicken Soup

ByCasey Monroe

Why Make This Recipe

Chicken Enchiladas with Cream of Chicken Soup are a comforting and hearty meal that is perfect for families and gatherings. This recipe is quick and easy, making it a great option for busy weeknights. With creamy flavors and tender chicken, these enchiladas are sure to please everyone at the table.

How to Make Chicken Enchiladas with Cream of Chicken Soup

Ingredients

  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1/2 cup sour cream
  • 1 tablespoon margarine
  • 1 onion, chopped
  • 1 teaspoon chili powder
  • 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

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a small bowl, mix the cream of chicken soup and sour cream; set aside.
  3. Melt the margarine in a medium saucepan over medium-high heat. Add the chopped onion and chili powder, and sauté until the onion is tender.
  4. Stir in the chopped chicken and drained green chile peppers. Add 2 tablespoons of the soup mixture and cook until everything is heated through.
  5. Spread 1/2 cup of the soup mixture in a 9×13-inch baking dish.
  6. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up the tortillas and place them seam-sides down in the baking dish.
  7. Spoon the remaining soup mixture over the rolled tortillas and sprinkle with Cheddar cheese.
  8. Bake in the preheated oven for about 25 minutes, or until bubbly and lightly browned.

How to Serve Chicken Enchiladas with Cream of Chicken Soup

Serve the enchiladas hot from the oven. You can garnish them with fresh cilantro, diced tomatoes, or sliced olives for added flavor. They go well with a side of rice, beans, or a simple green salad. Enjoy this delicious meal with family and friends!

How to Store Chicken Enchiladas with Cream of Chicken Soup

If you have leftover enchiladas, let them cool down and place them in an airtight container. Store in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. To reheat, warm them in the oven at 350 degrees F until heated through.

Tips to Make Chicken Enchiladas with Cream of Chicken Soup

  • Use leftover chicken or rotisserie chicken to save time.
  • For a spicier version, add jalapeños or use hot salsa in the soup mixture.
  • You can mix different cheeses, like Monterey Jack or pepper jack, for more flavor.

Variation

You can substitute the chicken with shredded beef or black beans for a vegetarian option. You can also use corn tortillas if you prefer a gluten-free choice.

FAQs

Can I use homemade cream of chicken soup instead of canned?

Yes, you can make your own cream of chicken soup if you prefer a homemade version.

Can I add vegetables to the filling?

Absolutely! You can add bell peppers, spinach, or zucchini for extra nutrition and flavor.

How can I make this dish ahead of time?

You can prepare the enchiladas up to the baking step, cover them, and refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from the fridge.