Chicken Enchiladas with Cream of Chicken Soup

Chicken Enchiladas with Cream of Chicken Soup

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Chicken Enchiladas with Cream of Chicken Soup

Chicken Enchiladas with Cream of Chicken Soup are a delightful dish that combines the flavors of tender chicken, creamy soup, and soft tortillas. This recipe is perfect for a family dinner or a casual gathering with friends. It’s easy to prepare and promises to please even the pickiest eaters.

Why Make This Recipe

This recipe is not only simple to make but also uses ingredients that you might already have in your pantry. The creamy texture from the soup and sour cream adds a comforting element, while the spices and green chiles bring a mild kick to the dish. It’s a great way to use leftover chicken, too, saving you time and ensuring minimal waste.

How to Make Chicken Enchiladas with Cream of Chicken Soup

Making Chicken Enchiladas with Cream of Chicken Soup is a straightforward process that anyone can follow. Just gather your ingredients, follow the steps, and enjoy a delicious meal in no time!

Ingredients:

    • 1 (10.5 ounce) can condensed cream of chicken soup
    • 0.5 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

Directions:

    1. Preheat the oven to 350 degrees F (175 degrees C).

    1. Mix the soup and sour cream in a small bowl; set aside.

    1. Melt the margarine in a medium saucepan over medium-high heat. Add the chopped onion and chili powder, and sauté until tender. Stir in the chicken, green chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.

    1. Spread 1/2 cup of the soup mixture in a 9×13-inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up the tortillas and place them seam-sides down in the baking dish. Pour the remaining soup mixture on top and sprinkle with shredded cheese.

    1. Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.

How to Serve Chicken Enchiladas with Cream of Chicken Soup

Serve the Chicken Enchiladas warm, right out of the oven. You can add toppings like diced tomatoes, avocado slices, or chopped cilantro for extra flavor. A side of rice or beans can also complement this dish nicely.

How to Store Chicken Enchiladas with Cream of Chicken Soup

To store leftovers, let the enchiladas cool completely. Place them in an airtight container in the refrigerator, where they will keep for up to 3 days. You can also freeze them for longer storage—just wrap them tightly in plastic wrap and then aluminum foil.

Tips to Make Chicken Enchiladas with Cream of Chicken Soup

    • If you want a spicier version, you can add more chili powder or diced jalapeño peppers.
    • Using rotisserie chicken can save time and add flavor.
    • To make it healthier, consider using whole wheat tortillas or low-fat sour cream.

Variation

For a vegetarian version, replace the chicken with a mix of black beans and vegetables. You can also experiment with different types of cheese for varying flavors.

FAQs

1. Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas can be used. Just warm them slightly in the microwave to make them more pliable.

2. How can I make these enchiladas ahead of time?

You can prepare the enchiladas, assemble them in the baking dish, cover tightly, and refrigerate for up to a day before baking.

3. What can I serve with Chicken Enchiladas?

Consider serving with rice, beans, or a fresh salad to round out the meal.