Description
Comforting chicken enchiladas with cream of chicken soup deliver a hearty Mexican-inspired meal that satisfies hunger. Creamy, cheesy layers wrapped in tortillas promise a delicious dinner you’ll crave again and again.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 flour tortillas
- 1 can (10.5 oz / 298 g) cream of chicken soup
- 1 cup (240 ml) sour cream
- 1 cup (240 ml) enchilada sauce
- 1 cup (100 g) shredded cheese (cheddar or Mexican blend)
- 1/2 cup (60 g) diced green chilies (optional)
- 1/4 cup (15 g) chopped fresh cilantro (for garnish)
Instructions
- Prepare the oven by heating to 375F (190C) for optimal cooking temperature.
- Create a creamy sauce by whisking together cream of chicken soup, sour cream, and enchilada sauce in a spacious mixing bowl.
- Coat the bottom of a 9×13-inch baking dish with a thin layer of the prepared sauce to prevent sticking.
- Assemble enchiladas by laying out tortillas and filling each with tender shredded chicken, a generous sprinkle of cheese, and a dollop of the sauce mixture.
- Carefully roll each tortilla tightly, ensuring the filling remains secure, and place them seam-side down in the prepared baking dish.
- Drizzle the remaining sauce evenly over the rolled enchiladas, creating a complete coverage.
- Generously scatter the remaining cheese across the top of the enchiladas for a golden, melty finish.
- Transfer the baking dish to the preheated oven and bake for 25-30 minutes until the edges turn golden and the sauce begins to bubble.
- Remove from the oven and allow to cool slightly for easier serving.
- Garnish with fresh cilantro leaves to add a vibrant, herbaceous touch before presenting the warm, comforting dish.
Notes
- Swap out cream of chicken soup for a healthier homemade version or use Greek yogurt to reduce sodium and fat content.
- Use whole wheat tortillas or corn tortillas for a gluten-free alternative that adds more fiber and nutrition.
- Try rotisserie chicken or leftover grilled chicken to save time and add extra flavor depth to the dish.
- Prepare enchiladas ahead of time and refrigerate for up to 24 hours before baking, which helps meld flavors and makes meal prep easier.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 8
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 75 mg