Chicken Enchiladas with Cream of Chicken Soup
These creamy, cheesy Chicken Enchiladas made with cream of chicken soup are the ultimate comfort food. Quick, easy, and perfect for a hearty family dinner!
Equipment
- Baking Dish
- Mixing bowls
Ingredients
- 2 cups cooked chicken shredded
- 1 can cream of chicken soup (10.5 oz)
- 1 cup sour cream
- 1 cup shredded cheddar cheese plus extra for topping
- 1/2 cup salsa
- 8 flour tortillas soft taco size
- 1 tbsp butter for greasing
- optional chopped cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter.
- In a bowl, mix together the cream of chicken soup, sour cream, and salsa until well combined.
- Stir in the shredded chicken and 1 cup of shredded cheese into the sauce mixture.
- Spoon the mixture evenly into the center of each tortilla, roll them up, and place seam-side down in the baking dish.
- Pour any remaining sauce over the top of the enchiladas and sprinkle with extra shredded cheese.
- Bake for 20-25 minutes or until bubbly and golden. Garnish with chopped cilantro if desired before serving.
Notes
Make it spicier by adding diced green chilies or using a spicier salsa. Serve with rice, beans, or a fresh salad for a complete meal.