Description
Mexican comfort cuisine shines through these chicken enchiladas with cream of chicken soup, delivering rich layers of flavor and hearty satisfaction. Home cooks can savor this classic dish that blends tender chicken, creamy sauce, and melted cheese into a memorable meal.
Ingredients
Scale
Main Protein:
- 2 cups cooked, shredded chicken
Cheese and Dairy:
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- Extra shredded cheddar cheese (for topping)
Sauce and Tortillas:
- 1 can (10.5 ounces / 298 grams) cream of chicken soup
- 1 can (4 ounces / 113 grams) diced green chilies
- 1 cup enchilada sauce
- 8 flour tortillas
Garnish:
- 1/2 cup chopped cilantro (optional)
Instructions
- Warm the oven to 375°F (190°C) to prepare for baking the enchiladas.
- Create a creamy filling by blending cream of chicken soup with sour cream, incorporating diced green chilies and a portion of shredded cheddar cheese.
- Fold shredded chicken into the mixture until evenly distributed, ensuring a rich and cohesive filling.
- Carefully spread the chicken mixture along the center of each tortilla, rolling them tightly and positioning them seam-side down in a greased baking dish.
- Generously drench the rolled tortillas with enchilada sauce, ensuring complete coverage.
- Sprinkle the remaining cheese over the top, creating a melty and appetizing layer.
- Transfer the baking dish to the preheated oven and bake for 20-25 minutes until the cheese transforms into a golden, bubbling crust.
- Once removed from the oven, optionally garnish with fresh cilantro leaves for an aromatic and vibrant finish before serving.
Notes
- Swap cream of chicken soup for homemade white sauce to reduce processed ingredients and control sodium levels.
- Use Greek yogurt instead of sour cream for a protein-packed, lower-fat alternative that maintains creamy texture.
- Customize heat levels by selecting mild, medium, or hot green chilies based on personal spice preferences.
- Prep enchiladas ahead of time and refrigerate for up to 24 hours, perfect for meal planning and busy weeknights.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 8
- Calories: 367 kcal
- Sugar: 3 g
- Sodium: 710 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 75 mg