Description
Chicken Enchiladas with Cream of Chicken Soup bring pure comfort straight to your dinner table with a creamy, cheesy twist that makes weeknight meals feel special. Warm tortillas stuffed with tender chicken and smothered in a rich sauce become your family’s new favorite go-to meal.
Ingredients
Scale
Protein:
- 2 large chicken breasts
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp salt
Sauce and Cheese:
- 1 can (10.5 oz) cream of chicken soup
- 2 cups shredded cheese
- 1 cup salsa or enchilada sauce
- ½ cup sour cream
Wrap:
- 8–10 medium-sized tortillas
Instructions
- Grab 2 large chicken breasts and cook them thoroughly until the internal temperature reaches 165°F. Shred the chicken into small, tender pieces using two forks.
- In a medium mixing bowl, combine the 10.5 oz can of cream of chicken soup with 1 cup of salsa. Sprinkle in 1 tsp cumin, 1 tsp garlic powder, and ½ tsp salt. Whisk the mixture until it becomes smooth and well-blended.
- Spread ½ cup of the prepared sauce across the bottom of a 9×13 inch baking dish to prevent sticking. This creates a tasty base layer for your enchiladas.
- Take one tortilla and lay it flat. Spoon about ⅓ cup of shredded chicken down the center. Drizzle 2 tablespoons of sauce over the chicken and sprinkle 2 tablespoons of shredded cheese.
- Carefully roll the tortilla into a tight cylinder, tucking in the sides. Place the rolled enchilada seam-side down in the baking dish. Repeat with remaining tortillas until your dish is full.
- Pour the remaining sauce evenly over the rolled enchiladas. Generously top with the remaining 1 ½ cups of shredded cheese, covering every inch.
- Cover the baking dish with aluminum foil. Slide into a preheated oven at 350°F and bake for 25 minutes.
- Remove the foil and continue baking for an additional 5-7 minutes until the cheese turns golden and bubbly. Let the dish rest for 5 minutes before serving.
Notes
- Always use a rotisserie chicken to save time and add extra flavor to your enchiladas.
- For a healthier version, swap regular tortillas with whole wheat or low-carb options and use reduced-fat cheese and soup.
- Mix different types of salsa or enchilada sauce to customize the flavor profile of your dish.
- Garnish with fresh cilantro, diced green onions, or a dollop of sour cream to add brightness and freshness to the final presentation.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 5 to 6
- Calories: 330 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg