Description
Mexican-inspired chicken enchiladas with cream of chicken soup delight palates with comforting flavors. Melted cheese, tender chicken, and creamy sauce create a satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 cups cooked, shredded chicken
Cheese and Dairy:
- 1 1/2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 can (10.5 ounces / 298 grams) cream of chicken soup
Other Ingredients:
- 8–10 flour tortillas
- 1 can (4 ounces / 113 grams) diced green chiles
- 1/2 cup chopped onion
- 1 cup enchilada sauce
- Fresh cilantro for garnish
Instructions
- Warm the oven to 350F (175C) to prepare for baking the enchiladas.
- Mix shredded chicken with cream of chicken soup, sour cream, green chiles, and onion in a large mixing bowl, creating a creamy and flavorful filling.
- Lightly coat the bottom of a 9×13-inch baking dish with enchilada sauce to prevent sticking and add initial flavor.
- Carefully spoon the chicken mixture into each tortilla, rolling them tightly and positioning them seam-side down in the prepared baking dish.
- Generously drizzle the remaining enchilada sauce over the rolled tortillas, ensuring complete coverage.
- Sprinkle the top with the remaining shredded cheese, creating a rich and melty topping.
- Cover the baking dish with aluminum foil and bake for 25 minutes to allow the flavors to meld and heat thoroughly.
- Remove the foil and continue baking for an additional 5-10 minutes until the cheese turns golden and bubbles with appetizing texture.
- Optional: Garnish with fresh cilantro leaves for a burst of color and added freshness before serving the hot enchiladas.
Notes
- Customize heat levels by selecting mild or spicy green chiles depending on personal preference for flavor intensity.
- Replace sour cream with Greek yogurt for a healthier protein-packed alternative that maintains creamy texture.
- Prepare chicken mixture ahead of time and refrigerate for deeper flavor melding and convenient meal prep.
- Use corn tortillas for gluten-free version or whole wheat tortillas for added nutritional value and nutty undertone.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 8
- Calories: 335 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 65 mg