Contents
Introduction
Chicken enchiladas are a classic Mexican dish that combine flavorful shredded chicken with creamy ingredients, all wrapped in soft tortillas and smothered in delicious sauce. This recipe for Chicken Enchiladas with Cream of Chicken Soup is a quick and easy way to whip up a comforting meal for the family. With just a few ingredients, you can create a dish that is not only satisfying but also full of rich flavors.
Ingredients
2 cups cooked, shredded chicken
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese (plus extra for topping)
1 can (4 oz) diced green chilies
8 flour tortillas
1 cup enchilada sauce
1/2 cup chopped cilantro (optional, for garnish)
Prep Time
10 minutes
Cook Time
20-25 minutes
Total Time
40 minutes
Yield
4 servings
This Chicken Enchiladas with Cream of Chicken Soup recipe is perfect for a weeknight dinner or a casual gathering. With its creamy filling and cheesy topping, it’s a dish that is sure to please your family and friends. Enjoy!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Step 2: Prepare the Sauce Mixture
In a large bowl, combine 1 can of cream of chicken soup, 1 cup of sour cream, 1 can of diced green chilies, and 1 cup of shredded cheddar cheese. Mix thoroughly until well combined.
Step 3: Add the Chicken
Incorporate the 2 cups of cooked, shredded chicken into the mixture. Stir well to ensure the chicken is evenly coated with the sauce.
Step 4: Assemble the Enchiladas
Spoon the chicken mixture into the center of each of the 8 flour tortillas. Roll them tightly and place them seam-side down in a greased baking dish.
Step 5: Add Sauce and Cheese
Pour 1 cup of enchilada sauce over the rolled tortillas, making sure to cover them evenly. Sprinkle additional shredded cheese on top of the enchiladas.
Step 6: Bake
Place the baking dish in the preheated oven and bake for 20-25 minutes or until the cheese is melted and bubbly.
Step 7: Garnish and Serve
If desired, garnish with 1/2 cup of chopped cilantro before serving for an added fresh flavor.
Notes
Serving Size
This recipe serves 4 people.
Storage Tips
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Customization Options
Feel free to add your favorite toppings such as sliced jalapeños, avocado, or additional salsa to enhance the flavor. You can also substitute shredded chicken with ground beef or turkey if preferred.
Spiciness Adjustment
For a spicier kick, consider using hot diced green chilies or adding some diced jalapeños to the chicken mixture.
Cook techniques
Shredding Chicken
Shred cooked chicken using two forks to create bite-sized pieces that easily mix with other ingredients.
Mixing Ingredients
Combine cream of chicken soup, sour cream, green chilies, and cheddar cheese in a bowl to create a creamy filling for the enchiladas.
Preparing Tortillas
Heat flour tortillas briefly in a dry skillet or microwave to make them pliable, allowing easier rolling without tearing.
Rolling Enchiladas
Spoon the chicken mixture onto each tortilla, roll them tightly, and place in the baking dish seam-side down to maintain their shape during cooking.
Baking the Enchiladas
Pour enchilada sauce over the rolled tortillas and sprinkle with cheese, then bake until the cheese is bubbly and golden for a delicious finish.
Garnishing
Add chopped cilantro on top before serving for a fresh, flavorful touch that enhances the dish.
FAQ
Can I use store-bought rotisserie chicken?
Yes, using rotisserie chicken can save time and add flavor to your enchiladas.
What can I substitute for cream of chicken soup?
You can use homemade cream sauce or a different canned soup, like cream of mushroom, as a substitute.
Is it possible to make this recipe gluten-free?
Substituting flour tortillas with gluten-free tortillas will make this dish gluten-free.
Can I freeze chicken enchiladas?
Yes, you can freeze uncooked or cooked enchiladas. Just ensure they are tightly wrapped before freezing.
How do I reheat leftover enchiladas?
Reheat in the oven at 350°F (175°C) until heated through, typically 15-20 minutes, or in the microwave for a quicker option.
Conclusion
The Chicken Enchiladas with Cream of Chicken Soup recipe is a delightful and comforting dish that combines tender shredded chicken with a creamy, flavorful sauce, all wrapped in soft tortillas. This dish is perfect for a family meal or a casual gathering, with its rich flavors and easy preparation making it a favorite for many. With just a few simple ingredients and minimal prep time, you can create a satisfying meal that everyone will enjoy.
More recipes suggestions and combination
Vegetable Enchiladas
Swap the chicken for a mix of roasted vegetables such as zucchini, bell peppers, and mushrooms, using the same creamy sauce for a delicious vegetarian option.
Spicy Chicken Enchiladas
Add diced jalapeños or a dash of hot sauce to the chicken mixture for a spicy kick that elevates the flavors of the enchiladas.
Buffalo Chicken Enchiladas
Incorporate buffalo sauce into the chicken mixture and top with blue cheese crumbles for a twist on traditional flavors.
Cheesy Beef Enchiladas
Replace the chicken with cooked ground beef and mix in taco seasoning for a hearty alternative that is sure to satisfy.
Southwestern Chicken Enchiladas
Mix in black beans, corn, and spices like cumin and paprika for a Southwestern flair that adds texture and flavor to the dish.