Chicken Enchiladas With Cream Of Chicken Soup Recipe
Enjoy this easy Chicken Enchiladas recipe made with cream of chicken soup for a creamy, delicious, and comforting meal. It's simple to prepare and loaded with flavor, making it perfect for any weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- 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 can (4 oz) diced green chilies
- 1 ½ cups shredded cheddar cheese, divided
- 8-10 flour tortillas
- 1 cup enchilada sauce
- Fresh cilantro (for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, cream of chicken soup, sour cream, diced green chilies, and 1 cup of shredded cheddar cheese.
- Place a scoop of the mixture onto each tortilla, roll them up, and arrange them seam-side down in a greased 9x13-inch baking dish.
- Pour enchilada sauce evenly over the top and sprinkle with the remaining cheddar cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
- You can use rotisserie chicken for convenience.
- Customize the heat level by adjusting the amount of diced green chilies.
- Serve with a side of rice and beans for a complete meal.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 580mg