Chicken Enchiladas with Cream of Chicken Soup
These Chicken Enchiladas with Cream of Chicken Soup are a comforting and flavorful dish perfect for a cozy dinner. The creamy filling of chicken, green chiles, and cheese wrapped in soft tortillas is sure to be a hit with the whole family.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4-6 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Main 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
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F (175 degrees C).
- Prepare Filling: In a large skillet, sauté onion in margarine until tender. Stir in cream of chicken soup, sour cream, and chili powder. Mix in chicken and green chiles.
- Assemble Enchiladas: Spoon chicken mixture onto each tortilla and roll up. Place seam side down in a 9×13 inch baking dish.
- Bake: Cover with remaining sauce and cheese. Bake for 20 to 30 minutes in the preheated oven, until cheese is melted and bubbly.
Notes
- You can customize the filling by adding ingredients like black beans, corn, or bell peppers.
- For a spicier version, use hot green chiles or add jalapenos.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 60 mg