Chicken Enchiladas with Cream of Chicken Soup is a delicious and comforting twist on the traditional enchilada recipe. This dish combines tender shredded chicken, melty cheese, and a creamy sauce made from cream of chicken soup, all wrapped in soft tortillas and baked to perfection. The cream of chicken soup adds a rich, velvety texture to the enchiladas, making them extra indulgent and satisfying. Perfect for a cozy family dinner or a gathering with friends, these enchiladas are easy to prepare and packed with flavor. Serve them with your favorite toppings like sour cream, avocado, and fresh cilantro for a meal that’s sure to please everyone at the table.
Ingredients:
- 2 cups cooked, shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 can (4 oz) diced green chilies
- 1 cup shredded cheddar cheese (divided)
- 1 cup shredded Monterey Jack cheese (divided)
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 8-10 flour tortillas
- Fresh cilantro, chopped (for garnish)
- Sliced avocado, sour cream, and salsa (for serving)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- Prepare the Filling: In a large bowl, combine the shredded chicken, 1/2 cup of the shredded cheddar cheese, 1/2 cup of the shredded Monterey Jack cheese, diced green chilies, garlic powder, onion powder, and ground cumin. Mix until well combined.
- Make the Sauce: In a medium bowl, whisk together the cream of chicken soup, sour cream, and chicken broth until smooth.
- Assemble the Enchiladas: Warm the tortillas slightly in the microwave to make them more pliable. Spoon about 1/4 cup of the chicken mixture onto each tortilla, then roll it up tightly and place it seam-side down in the prepared baking dish.
- Top with Sauce and Cheese: Pour the cream of chicken soup mixture evenly over the rolled enchiladas, covering them completely. Sprinkle the remaining cheddar cheese and Monterey Jack cheese over the top.
- Bake the Enchiladas: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro and serve with sliced avocado, sour cream, and salsa on the side.
Chicken Enchiladas with Cream of Chicken Soup are a comforting and flavorful dish that’s sure to become a family favorite. The creamy sauce and melty cheese make these enchiladas irresistible, while the simple preparation means you can have a delicious dinner on the table with minimal effort. Enjoy these enchiladas with your favorite toppings for a meal that’s both satisfying and easy to love!
