Chicken Enchiladas With Cream Of Chicken Soup Recipe
This easy Chicken Enchiladas with Cream of Chicken Soup recipe combines tender chicken, creamy soup, and gooey cheese wrapped in soft tortillas. A comforting and flavorful Mexican-inspired dish the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can (4 oz) diced green chiles
- 8 flour tortillas
- 1 cup enchilada sauce
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- In a large mixing bowl, combine cream of chicken soup, sour cream, green chiles, and half of the shredded cheddar cheese.
- Add the shredded chicken to the mixture and stir until well combined.
- Spoon about 1/4 cup of the chicken mixture into each tortilla. Roll up and place seam-side down in the prepared baking dish.
- Pour enchilada sauce evenly over the rolled tortillas. Sprinkle remaining cheddar cheese and Monterey Jack cheese on top.
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.
- Remove from the oven, let cool slightly, and garnish with fresh cilantro before serving.
Notes
- You can use rotisserie chicken or leftover cooked chicken for convenience.
- Adjust the heat level by adding or omitting green chiles or using spicy enchilada sauce.
- For a lighter version, use low-fat sour cream and cheese.
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 3g
- Sodium: 860mg