Creamy and Hearty Chicken Enchiladas with Cream of Chicken Soup
A velvety, savory twist on classic enchiladas. These Chicken Enchiladas with Cream of Chicken Soup feature tender shredded poultry and mild green chiles wrapped in flour tortillas and baked with a rich, cheesy topping.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Ingredients
1 (10.5 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 tablespoon margarine or butter
1 medium yellow onion, chopped
1 teaspoon chili powder
2 cups cooked chicken breast, shredded
1 (4 ounce) can chopped green chile peppers, drained
8 (8 inch) flour tortillas
1 cup shredded Cheddar cheese
Instructions
1. Preheat the oven to three hundred fifty Fahrenheit.
2. Mix the condensed soup and sour cream in a small bowl; set aside.
3. Melt butter in a skillet over medium-high heat. Sauté onion and chili powder until tender.
4. Stir in chicken, green chiles, and 2 tablespoons of the soup mixture. Heat through.
5. Spread 1/2 cup of the soup mixture in a 9×13-inch baking dish.
6. Spoon chicken mixture into the center of each tortilla, roll up, and place seam-side down in the dish.
7. Pour remaining soup mixture over the top and sprinkle with cheese.
8. Bake for 25 minutes until bubbly and golden.
Notes
Warm the tortillas in the microwave for 20 seconds to make them easier to roll.
Use freshly grated sharp cheddar for the best melt.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 352
- Sugar: 1g
- Sodium: 794mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 51mg