Description
These Chicken Enchiladas with Cream of Chicken Soup are a comforting, flavorful dish that combines tender chicken, creamy sauce, and gooey cheese. Perfect for busy weeknights or cozy weekend meals, they’re easy to prepare and sure to become a family favorite.
Ingredients
Units
Scale
- 2 large chicken breasts (or about 3 cups shredded rotisserie chicken)
- 1 can (10.5 oz) of cream of chicken soup
- 8–10 medium-sized tortillas (corn or flour tortillas)
- 2 cups shredded cheese (cheddar, Mexican blend, or a combination)
- 1 cup salsa or enchilada sauce (adjust for desired spiciness)
- 1/2 cup Sour cream (optional for serving or mixing into the sauce for creaminess)
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp salt (or to taste)
Instructions
- Prepare the Chicken: Cook chicken breasts thoroughly and shred into bite-sized pieces. Alternatively, use rotisserie chicken for a quicker option.
- Make the Creamy Sauce: In a bowl, mix cream of chicken soup with salsa or enchilada sauce. Add garlic powder, cumin, and salt, stirring until smooth.
- Assemble the Enchiladas: Spread some sauce at the bottom of a baking dish. Place a tortilla, spoon in shredded chicken, add more sauce, sprinkle cheese, and roll it up. Repeat with all tortillas.
- Bake: Pour remaining sauce over the rolled tortillas and top with cheese. Cover with foil and bake at 350°F for 20-25 minutes. Uncover for the last few minutes to achieve a golden cheese top.
Notes
- For extra spice, add diced jalapeños to the sauce or use a spicier enchilada sauce.
- You can make this dish lighter by using a low-fat cream of chicken soup or substitute with Greek yogurt and broth.
- Add extra cheese in between the tortillas for a cheesier enchilada.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg