Chicken Enchiladas with Cream of Chicken Soup

Looking for a delicious and easy-to-make dish for any occasion? These Chicken Enchiladas with Cream of Chicken Soup are sure to impress your taste buds! Packed with flavor and simple to prepare, this recipe is a must-try for any Mexican food lover.

Why You’ll Love This Recipe?

1. The combination of creamy chicken soup and tender chicken creates a rich and satisfying flavor.
2. With only a few ingredients and minimal prep time, this dish is perfect for a quick weeknight meal or meal prep for busy days.
3. The versatility of this recipe allows for ingredient substitutions to suit your preferences or dietary needs.

Ingredient Notes:

• Condensed cream of chicken soup: Adds a creamy and savory base to the dish.
• Sour cream: Provides a tangy and creamy element to the filling.
• Margarine: Adds richness and flavor to the sauce.
• Onion: Adds depth and sweetness to the filling.
• Chili powder: Adds a hint of spice and warmth to the dish.
• Cooked chicken breast: Provides protein and heartiness to the enchiladas.
• Green chile peppers: Adds a mild heat and flavor to the filling.
• Flour tortillas: Used to wrap the filling and bake the enchiladas.
• Cheddar cheese: Adds a gooey and cheesy topping to the dish.

Step-by-Step Instructions:

1. In a saucepan, combine cream of chicken soup, sour cream, margarine, chopped onion, and chili powder. Cook until smooth.
2. Stir in cooked chicken and green chile peppers.
3. Spoon the chicken mixture onto tortillas, roll them up, and place them in a baking dish.
4. Pour any remaining sauce over the enchiladas and top with shredded Cheddar cheese.
5. Bake in the oven until the cheese is melted and bubbly.

Helpful Tips:

• For a lighter version, use low-fat or Greek yogurt instead of sour cream.
• Customize the filling by adding black beans, corn, or diced tomatoes.
• To make this recipe vegetarian, swap the chicken for sautéed veggies or tofu.

Expert Tips for the Best Results:

1. Use freshly cooked chicken for the best flavor and texture.
2. Let the enchiladas rest for a few minutes before serving to allow the flavors to meld.
3. Garnish with fresh cilantro, avocado slices, or a squeeze of lime for a burst of freshness.

Serving Suggestions:

Serve these Chicken Enchiladas with a side of Mexican rice, refried beans, and a refreshing margarita for a complete and satisfying meal.

Storage and Reheating Tips:

To store leftovers, cover the baking dish with foil or transfer the enchiladas to an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Frequently Asked Questions:

1. Can I use corn tortillas instead of flour tortillas?
   Yes, you can use corn tortillas for a more traditional taste.
2. Can I make this recipe ahead of time?
   Yes, assemble the enchiladas and store them in the refrigerator until ready to bake.
3. Can I freeze the enchiladas?
   Yes, freeze them before baking for up to 3 months. Thaw in the refrigerator before baking.
4. Can I use store-bought rotisserie chicken?
   Yes, using rotisserie chicken will save you time and add flavor to the dish.

Conclusion:

With its creamy chicken filling and cheesy topping, these Chicken Enchiladas with Cream of Chicken Soup are a crowd-pleaser that will have everyone coming back for seconds. Give this recipe a try and let us know how it turns out!

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