Chicken Enchiladas With Cream Of Chicken Soup Recipe
These Chicken Enchiladas with cream of chicken soup are a delightful comfort food, featuring tender shredded chicken, rich and creamy sauce, and melty cheese. This flavorful, easy-to-make dish is perfect for busy weeknights or family gatherings. Enjoy the authentic flavors with minimal prep!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- 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 can (4 oz) diced green chilies
- 8-10 flour tortillas
- 2 cups shredded cheddar or Mexican blend cheese
- 1/2 cup chopped fresh cilantro (optional, for garnish)
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine cream of chicken soup, sour cream, and diced green chilies.
- Season with salt and pepper as needed.
- Spread a thin layer of the soup mixture in the bottom of a greased 9x13-inch baking dish.
- Fill each tortilla with shredded chicken and a small amount of shredded cheese, then roll tightly.
- Place the rolled tortillas seam-side down in the baking dish.
- Pour the remaining soup mixture over the enchiladas and top with the remaining shredded cheese.
- Bake for 25-30 minutes or until bubbly and the cheese is melted.
- Let cool for a few minutes, then garnish with chopped cilantro and serve warm.
Notes
- For added flavor, mix a small amount of taco seasoning into the shredded chicken.
- Feel free to use corn tortillas if preferred or to keep it gluten-free.
- Customize by adding black beans or corn to the filling for extra texture.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 kcal
- Sugar: 2g
- Sodium: 800 mg