Chicken Enchiladas With Cream Of Chicken Soup Recipe
This Chicken Enchiladas recipe features tender chicken, creamy soup, and melty cheese for a comforting dish bursting with flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 8 small flour tortillas
- 1 cup salsa or enchilada sauce
- 1/4 cup chopped green onions (optional)
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix cream of chicken soup, sour cream, garlic powder, salt, and pepper. Set aside.
- In another bowl, combine shredded chicken with 1/2 cup of shredded cheese.
- Spread 1/4 cup of the soup mixture on the bottom of a greased baking dish.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour the remaining soup mixture over the tortillas, spreading evenly.
- Top with salsa or enchilada sauce and the rest of the shredded cheese.
- Bake for 25-30 minutes or until bubbly and golden.
- Garnish with chopped green onions if desired and serve warm.
Notes
- Use rotisserie chicken for a quick shortcut.
- For extra spice, add diced jalapeños or chili powder to the chicken filling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 620mg