Just when you thought enchiladas couldn’t get any better, here comes a recipe that combines the creamy goodness of cream of chicken soup with the hearty, spicy flavors of traditional enchiladas. Perfect for those nights when you want something delicious without spending hours in the kitchen.
Why This Recipe Works
- The cream of chicken soup adds a rich, velvety texture that makes these enchiladas irresistibly creamy.
- Using pre-cooked chicken saves time without sacrificing flavor, making this recipe a weeknight lifesaver.
- The combination of spices and cheese creates a perfect balance of flavors that will have everyone asking for seconds.
Ingredients
- 2 cups cooked, shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup diced onions
- 1 tsp chili powder
- 1/2 tsp cumin
- 8 flour tortillas
- 1/2 cup enchilada sauce
Equipment Needed
- 9×13 inch baking dish
- Mixing bowls
- Measuring cups and spoons
- Spatula
Instructions
Preheat and Prep
Preheat your oven to 350°F. In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, half of the cheddar cheese, diced onions, chili powder, and cumin. Mix until everything is well incorporated.
Fill and Roll
Lay out a tortilla and spoon about 1/4 cup of the chicken mixture onto the center. Roll the tortilla tightly around the filling and place it seam side down in the baking dish. Repeat with the remaining tortillas and filling.
Top and Bake
Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheddar cheese on top. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden.
Serve and Enjoy
Let the enchiladas cool for a few minutes before serving. Garnish with additional sour cream or diced onions if desired.
Tips and Tricks
For an extra kick, add a diced jalapeño to the chicken mixture. If you’re short on time, use a rotisserie chicken instead of cooking your own. To make this dish even creamier, mix in a block of cream cheese with the chicken mixture before filling the tortillas.
Recipe Variations
- Swap the chicken for ground beef or turkey for a different protein option.
- Use corn tortillas instead of flour for a gluten-free version.
- Add black beans and corn to the filling for extra texture and flavor.
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Absolutely! Assemble the enchiladas as directed, cover with foil, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if they’re going into the oven cold.
Can I freeze these enchiladas?
Yes, these enchiladas freeze beautifully. Assemble them without baking, wrap tightly in foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.
What can I serve with these enchiladas?
These enchiladas pair well with a simple green salad, rice, or refried beans. For a complete meal, serve with all three!
Summary
These creamy chicken enchiladas are a quick, delicious meal that’s perfect for busy weeknights. With simple ingredients and easy steps, you’ll have a crowd-pleaser on the table in no time.
