Chicken Enchiladas with Cream of Chicken Soup

Why You’ll Love This Recipe

I love this recipe because it’s quick, flavorful, and easy to make, especially on busy nights when I need something hearty. The combination of cream of chicken soup and sour cream creates a rich, creamy sauce that perfectly complements the spiced chicken and green chile peppers. The tortillas, rolled up with the delicious filling, bake beautifully in the oven, creating a bubbly, cheesy topping that makes the dish irresistible. It’s the ultimate comfort food with a kick!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 (10.5 ounce) can condensed cream of chicken soup

• ½ cup sour cream

• 1 tablespoon margarine

• 1 onion, chopped

• 1 teaspoon chili powder

• 2 cups chopped cooked chicken breast

• 1 (4 ounce) can chopped green chile peppers, drained

• 8 (8 inch) flour tortillas

• 1 cup shredded Cheddar cheese

Directions

1. First, I preheat the oven to 350 degrees F (175 degrees C).

2. In a small bowl, I mix together the cream of chicken soup and sour cream and set the mixture aside.

3. In a medium saucepan, I melt the margarine over medium-high heat. I then add the chopped onion and chili powder and sauté until the onion is tender. After that, I stir in the chopped chicken, green chile peppers, and 2 tablespoons of the soup mixture. I cook and stir until everything is heated through.

4. I spread ½ cup of the soup mixture into the bottom of a 9×13-inch baking dish.

5. Next, I spoon about ¼ cup of the chicken mixture down the center of each tortilla. I roll them up tightly and place them seam-side-down in the baking dish.

6. I pour the remaining soup mixture over the rolled-up tortillas and sprinkle them with shredded Cheddar cheese.

7. Finally, I bake everything in the preheated oven for about 25 minutes, or until the enchiladas are bubbly and lightly browned.

Servings and Timing

• Servings: 8

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

Variations

• Add extra veggies: I can add diced bell peppers, spinach, or corn to the chicken mixture for added flavor and nutrition.

• Use a different cheese: If I prefer a different cheese, I can substitute Cheddar with Monterey Jack, Mexican blend cheese, or even pepper Jack for a spicier kick.

• Make it spicier: To up the heat, I could add some sliced jalapeños or a few dashes of hot sauce to the filling.

• Gluten-free: I can use gluten-free tortillas to make this recipe gluten-free without sacrificing taste or texture.

Storage/Reheating

These chicken enchiladas keep well in the refrigerator for 3 to 4 days when stored in an airtight container. If I want to keep them longer, I can freeze them for up to 3 months. To reheat, I simply place the enchiladas in the oven at 350 degrees F for about 15-20 minutes, or until heated through. I can also microwave them for a quicker option, but the oven will keep the texture better.

FAQs

Can I make these chicken enchiladas ahead of time?

Yes, I can assemble the enchiladas ahead of time, cover them, and refrigerate them for up to 24 hours before baking. It’s a great option if I want to prepare the dish earlier in the day.

Can I use chicken thighs instead of chicken breasts?

Absolutely! If I prefer dark meat, I can use cooked, shredded chicken thighs instead of chicken breasts. They’ll add a richer flavor to the enchiladas.

Can I make this recipe with corn tortillas?

Yes, I can substitute flour tortillas with corn tortillas. I would recommend warming the corn tortillas before rolling them to prevent them from breaking.

How can I make this dish spicier?

To make these enchiladas spicier, I could add some diced jalapeños to the chicken mixture or sprinkle some chili flakes on top before baking. If I like a smoky flavor, adding chipotle peppers can also give a nice kick.

Can I freeze the leftover enchiladas?

Yes, I can freeze leftover enchiladas. Just be sure to wrap them tightly in plastic wrap or foil, then place them in a freezer-safe container. When ready to eat, I can bake them straight from the freezer, though it will take a bit longer to heat through.

Conclusion

These chicken enchiladas with cream of chicken soup are the perfect weeknight dinner or a dish for entertaining. The creamy sauce, tender chicken, and melted cheese come together in a way that’s both comforting and satisfying. With just a few simple ingredients, I can whip up this meal in no time, and the leftovers are just as delicious. I know this recipe will continue to be a family favorite!

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