Chicken Enchiladas with Cream of Chicken Soup

Chicken Enchiladas with Cream of Chicken Soup is a comforting and delicious dish that’s sure to please everyone at the dinner table. This recipe combines tender chicken with creamy flavors wrapped in soft tortillas, making it a satisfying and hearty meal. Whether you’re feeding a family or preparing for a gathering, these enchiladas are easy to whip up and can be customized to fit your taste.

Why Make This Recipe

There are many reasons to make Chicken Enchiladas with Cream of Chicken Soup. First, it’s a quick recipe that can be prepared in under an hour, making it perfect for busy weeknights. Second, the creamy sauce adds an incredible richness that enhances the dish’s flavor. Additionally, this recipe is versatile—you can use leftover chicken, add in different vegetables, or swap out the cheese. Finally, it’s a crowd-pleaser. The combination of chicken, tortillas, and cheese appeals to both children and adults, making it a fantastic choice for family meals or potlucks.

How to Make Chicken Enchiladas with Cream of Chicken Soup

Making Chicken Enchiladas with Cream of Chicken Soup is straightforward. With a few easy steps, you can create a delightful dish that will have everyone asking for seconds.

Ingredients:

• 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. Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish to prevent sticking.

2. In a medium saucepan over medium heat, combine the cream of chicken soup, sour cream, and margarine. Stir until the mixture is smooth and heated through.

3. Stir in the chopped onion, chili powder, cooked chicken, and drained green chile peppers. Mix well to combine all the ingredients.

4. Take each flour tortilla and fill it with a generous amount of the chicken mixture. Roll up the tortillas and place them seam side down in the prepared baking dish.

5. Pour any remaining sauce over the top of the rolled tortillas and sprinkle with shredded Cheddar cheese.

6. Bake in the preheated oven for about 30 minutes or until the cheese is bubbly and golden.

How to Serve Chicken Enchiladas with Cream of Chicken Soup

Chicken Enchiladas are best served hot right out of the oven. You can garnish them with fresh ingredients like chopped cilantro, sliced green onions, or diced tomatoes for added color and flavor. Consider serving them with a side of Mexican rice or a fresh salad to make it a complete meal. For those who enjoy a little heat, providing hot sauce or jalapeños on the side will let everyone customize their own dish.

How to Store Chicken Enchiladas with Cream of Chicken Soup

If you have leftovers, storing them is simple. Place the enchiladas in an airtight container and refrigerate for up to 3 days. When you’re ready to eat them, reheat in the oven at 350 degrees F until warmed through or in the microwave for convenience. However, keep in mind that the texture of the tortillas may change slightly after being stored and reheated.

Tips to Make Chicken Enchiladas with Cream of Chicken Soup

1. Use Leftovers: If you have leftover rotisserie chicken or any cooked chicken, feel free to use it. It will save you time and add great flavor.

2. Spice it Up: For those who love a bit of heat, add more chili powder or some diced jalapeños to the chicken mixture.

3. Add Veggies: Feel free to incorporate vegetables like bell peppers, black beans, or corn for added nutrition and texture.

4. Cheese Varieties: While Cheddar cheese is a classic choice, experimenting with Monterey Jack, Pepper Jack, or a blend of cheeses can add different flavors to your dish.

Variations

There are plenty of ways to customize this recipe. You can easily make it vegetarian by omitting the chicken and adding more vegetables. Swapping the flour tortillas for corn tortillas or using whole wheat tortillas can make the dish a bit healthier. Additionally, for a taco-inspired twist, consider topping the enchiladas with taco sauce instead of cream of chicken soup.

FAQs

1. Can I freeze Chicken Enchiladas with Cream of Chicken Soup?
Yes, you can freeze them before or after baking. If freezing before baking, assemble the enchiladas and cover them tightly with plastic wrap and aluminum foil. They can be stored in the freezer for up to 2 months. To bake, just remove them from the freezer and bake longer, usually 45-60 minutes at 350 degrees F.

2. What should I serve with Chicken Enchiladas?
These enchiladas pair well with sides like Mexican rice, black beans, or a fresh green salad. You could also serve them with chips and salsa for a fun appetizer.

3. How do I make the sauce spicier?
To add heat to your sauce, increase the amount of chili powder or incorporate diced jalapeños or a few splashes of hot sauce into the chicken mixture.

4. Can I use other types of meat?
Absolutely! This recipe works great with shredded beef, turkey, or even shrimp. Adjust the cooking times and method based on the meat you choose to use.

By following this guide on Chicken Enchiladas with Cream of Chicken Soup, you can create a delightful meal that is sure to satisfy. Enjoy cooking and sharing this wonderful dish with friends and family!