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Chicken Enchiladas with Cream of Chicken Soup

Chicken Enchiladas with Cream of Chicken Soup
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These creamy, cheesy chicken enchiladas are the epitome of comfort food. Utilizing cream of chicken soup and sour cream, they come together effortlessly for a satisfying weeknight dinner or a crowd-pleasing dish.

Ingredients

Scale
  • 3 cups cooked shredded chicken (rotisserie chicken works well)
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 can (4 oz) diced green chilies
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 8–10 flour tortillas
  • 2 cups shredded cheddar or Monterey Jack cheese, divided
  • Optional toppings: chopped green onions, chopped cilantro, diced tomatoes​

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, mix cream of chicken soup, sour cream, diced green chilies, cumin, garlic powder, salt, and pepper.
  3. Stir in the shredded chicken and 1 cup of shredded cheese until well combined.
  4. Grease a 9×13-inch baking dish.
  5. Place about 1/4 cup of the chicken mixture into each tortilla, roll it up, and place seam-side down in the prepared dish.
  6. Spread any remaining chicken mixture over the top of the rolled tortillas.
  7. Sprinkle the remaining 1 cup of cheese over the top.
  8. Bake uncovered for 25–30 minutes, or until the cheese is melted and bubbly.
  9. Let stand for 5 minutes before serving. Garnish with optional toppings if desired.

Notes

  • For added flavor, sauté some chopped onions and garlic and mix them into the chicken filling.
  • To make the tortillas more pliable and prevent cracking, warm them slightly before filling.
  • For a spicier version, add a dash of hot sauce or chopped jalapeños to the filling.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cookedbyandy.com/chicken-enchiladas-with-cream-of-chicken-soup/