Chicken Enchiladas With Cream Of Chicken Soup Recipe
This Chicken Enchiladas with Cream of Chicken Soup recipe combines tender chicken, creamy soup, and melted cheese for a satisfying Mexican-inspired dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- 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 (plus extra for topping)
- 1 can (4 oz) diced green chilies
- 8 flour tortillas
- 1 cup enchilada sauce
- 1/2 cup chopped cilantro (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix cream of chicken soup, sour cream, green chilies, and 1 cup of shredded cheddar cheese.
- Add the shredded chicken to the mixture and stir to combine.
- Spoon the chicken mixture into each tortilla, roll them tightly, and place them seam-side down in a greased baking dish.
- Pour enchilada sauce over the rolled tortillas and top with extra shredded cheese.
- Bake for 20-25 minutes or until cheese is melted and bubbly.
- Garnish with cilantro before serving, if desired.
Notes
- For extra spice, add jalapeños or use a spicy enchilada sauce.
- Substitute flour tortillas with corn tortillas for a more traditional flavor.
- Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 700 mg