Name: Chicken Enchiladas with Cream of Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
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

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If you’re craving a delicious and comforting meal, look no further than these Chicken Enchiladas with Cream of Chicken Soup. This dish is not only flavorful and satisfying but also incredibly easy to make, making it perfect for busy weeknights or special occasions.

Why You’ll Love This Recipe?

The combination of tender chicken, creamy soup, and gooey cheese creates irresistible flavors.
With a quick prep time, you can have this dish on the table in no time.
These enchiladas are great for meal prep, allowing you to enjoy them throughout the week.

Ingredient Notes:

Condensed cream of chicken soup: Adds creaminess and flavor to the dish.
Sour cream: Provides tanginess and richness.
Margarine: Adds flavor and helps sauté the onions.
Onion: Adds depth and sweetness to the filling.
Chili powder: Adds a hint of spice.
Cooked chicken breast: Provides protein and substance to the enchiladas.
Green chile peppers: Add a mild heat and flavor.
Flour tortillas: Serve as the base for the enchiladas.
Cheddar cheese: Melts beautifully on top of the enchiladas.

Step-by-Step Instructions:

In a skillet, melt margarine and sauté onions until translucent.
Stir in cream of chicken soup, sour cream, and chili powder.
Add chicken and green chile peppers, stirring until heated through.
Spoon the chicken mixture onto tortillas, roll them up, and place in a baking dish.
Top with shredded Cheddar cheese and bake until bubbly and golden.

Helpful Tips:

Add a splash of chicken broth to the filling for extra moisture.
Swap out the Cheddar cheese for Monterey Jack or Pepper Jack for a different flavor profile.
To make this dish vegetarian, substitute the chicken with black beans or roasted vegetables.

Expert Tips for the Best Results:

Use freshly shredded cheese for better melting and flavor.
Warm the tortillas before filling to prevent them from cracking during rolling.
Garnish with fresh cilantro and a squeeze of lime before serving for a burst of freshness.

Serving Suggestions:

Pair these Chicken Enchiladas with a side of Mexican rice, refried beans, and a crisp salad. Serve with a refreshing margarita or a cold Mexican beer for a complete meal.

Chicken Enchiladas with Cream of Chicken Soup

Storage and Reheating Tips:

To store leftovers, cover the baking dish with foil and refrigerate for up to 3 days. Reheat in the oven at 350°F until heated through. For individual portions, microwave on high for 1-2 minutes.

Frequently Asked Questions:

Can I use homemade cream of chicken soup instead of canned? Yes, you can substitute with homemade soup for a fresher flavor.
Can I freeze these enchiladas? Yes, you can freeze them before baking for up to 3 months. Thaw in the refrigerator before baking.
Can I use corn tortillas instead of flour? Yes, you can use corn tortillas for a different texture and flavor.
Can I make this dish ahead of time? Yes, you can assemble the enchiladas ahead of time and bake when ready to serve.

Conclusion:

These Chicken Enchiladas with Cream of Chicken Soup are sure to become a family favorite. Give them a try and enjoy the delicious flavors and comforting warmth they bring to your table. Don’t forget to share your feedback and spread the love for this tasty dish!