Chicken Enchiladas With Cream Of Chicken Soup Recipe
This Chicken Enchiladas with Cream of Chicken Soup recipe is an easy, cheesy, and satisfying dish perfect for family dinners. Packed with shredded chicken, rolled in soft tortillas, and topped with a creamy soup-based sauce and melted cheese, it’s a flavorful and comforting meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 cup salsa (mild or medium)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 flour tortillas (8-inch size)
- 1/2 cup chicken broth
- 1 tsp garlic powder
- 1 tsp chili powder
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine cream of chicken soup, sour cream, salsa, chicken broth, garlic powder, and chili powder. Mix until smooth.
- Spread 1/2 cup of the sauce mixture on the bottom of a 9x13-inch baking dish.
- In a separate bowl, mix shredded chicken with 1/2 cup cheddar cheese and 1/2 cup Monterey Jack cheese.
- Spoon the chicken mixture onto each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
- Pour the remaining sauce evenly over the enchiladas, spreading it to cover. Sprinkle the rest of the shredded cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve hot.
Notes
- Use rotisserie chicken to save time.
- For extra spice, add diced jalapeños or a splash of hot sauce to the sauce.
- Serve with Mexican rice, refried beans, or a fresh salad for a complete meal.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 4g
- Sodium: 850mg