Description
This Chicken Enchiladas with Cream of Chicken Soup recipe is an easy, cheesy, and delicious Tex-Mex dish. It features tender shredded chicken, a creamy filling made with cream of chicken soup, and plenty of melty cheese. Perfect for a weeknight dinner or a party meal that everyone will love!
Ingredients
- 2 cups cooked shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup salsa (or green enchilada sauce)
- 1 cup shredded cheddar cheese (divided)
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 8 small flour tortillas
- 1/2 cup shredded Monterey Jack cheese
- Chopped cilantro (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a bowl, mix cream of chicken soup, sour cream, salsa, chili powder, and garlic powder. Stir in half the cheddar cheese.
- Add shredded chicken to the mixture and mix until well-coated.
- Divide the chicken mixture evenly among the tortillas, roll them up, and place seam-side down in the baking dish.
- Spread any remaining sauce over the top of the enchiladas. Sprinkle the remaining cheddar cheese and Monterey Jack cheese on top.
- Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish with cilantro if desired, and serve hot.
Notes
- Use rotisserie chicken for a quick prep option.
- Swap flour tortillas for corn tortillas to make it gluten-free.
- Add diced green chiles for an extra kick.
- Serve with rice, beans, or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 3g
- Sodium: 650mg