Looking for a delicious and easy-to-make meal that’s perfect for any occasion? These Chicken Enchiladas with Cream of Chicken Soup are sure to satisfy your cravings with their fantastic flavors and simple preparation.
Why You’ll Love This Recipe?
- The combination of creamy chicken soup and tender chicken makes for a mouthwatering dish.
- With minimal prep time, these enchiladas are perfect for a quick weeknight dinner or meal prep for the week ahead.
Ingredient Notes:
- Condensed cream of chicken soup: Adds a creamy texture and rich flavor to the dish.
- Sour cream: Provides a tangy contrast to the savory chicken filling.
- Chopped cooked chicken breast: Adds protein and heartiness to the enchiladas.
- Chopped green chile peppers: Adds a subtle heat and depth of flavor to the filling.
- Flour tortillas: Serve as the base for wrapping the delicious chicken mixture.
- Shredded Cheddar cheese: Melts beautifully on top of the enchiladas for a cheesy finish.
Step-by-Step Instructions:
- Preheat your oven to 350°F and grease a baking dish.
- In a saucepan, combine the cream of chicken soup, sour cream, margarine, onion, and chili powder. Cook until heated through.
- Stir in the cooked chicken and green chile peppers.
- Spoon the chicken mixture onto each tortilla, roll them up, and place them in the baking dish.
- Top with shredded Cheddar cheese and bake for 20-25 minutes.
- Serve hot and enjoy!
Helpful Tips:
- For a spicier kick, add some diced jalapeños to the filling.
- Swap out the Cheddar cheese for Monterey Jack or Pepper Jack for a different flavor profile.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- Use rotisserie chicken for a convenient and flavorful option.
- To save time, prepare the filling in advance and assemble the enchiladas when ready to bake.
Serving Suggestions:
Pair these Chicken Enchiladas with a side of Mexican rice, a fresh salad, and a cold margarita for a complete and satisfying meal.
Storage and Reheating Tips:
To reheat leftovers, place the enchiladas in the oven at 350°F until warmed through. Cover with foil to prevent them from drying out.
Frequently Asked Questions:
- Can I use corn tortillas instead of flour tortillas? Yes, corn tortillas can be used for a more traditional touch.
- Can I freeze these enchiladas? Yes, assemble the enchiladas without baking, then freeze for up to 3 months.
- Can I use leftover turkey instead of chicken? Absolutely, leftover turkey works well in this recipe.
- How can I make this dish vegetarian? Substitute the chicken with cooked black beans or sautéed vegetables for a meatless option.
Conclusion:
Try out these Chicken Enchiladas with Cream of Chicken Soup for a satisfying and flavorful meal that’s easy to make and perfect for any occasion. Share your feedback and enjoy every delicious bite!
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Chicken Enchiladas with Cream of Chicken Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
These Chicken Enchiladas with Cream of Chicken Soup are a delicious and comforting dish that the whole family will love. Creamy chicken filling wrapped in soft tortillas, topped with cheese, and baked to perfection!
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
Instructions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a saucepan, combine cream of chicken soup, sour cream, and margarine. Heat until smooth.
3. Stir in chopped onion, chili powder, chicken, and green chile peppers.
4. Fill each tortilla with chicken mixture and roll up. Place seam side down in a 9×13 inch baking dish.
5. Pour remaining sauce over the top and sprinkle with shredded Cheddar cheese.
6. Bake in preheated oven for 30 minutes, or until bubbly and lightly browned.
Notes
– You can use rotisserie chicken for a quick shortcut.
– Add diced tomatoes or black beans for extra flavor and texture.
Nutrition
- Serving Size: 1 enchilada
- Calories: 383
- Sugar: 3g
- Sodium: 883mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 74mg