Chicken enchiladas with cream of mushroom and cream of chicken soup

Total Time

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Ingredients
Directions
Nutrition Facts
Recommended Video
Chicken Enchiladas Recipe Main Dishes with flour tortillas, chicken breasts, green chilies, cream of mushroom soup, sour cream, green onions, shredded cheddar cheese
Chicken Enchiladas Recipe Main Dishes with flour tortillas, chicken breasts, green chilies, cream of mushroom soup, sour cream, green onions, shredded cheddar cheese
Ingredients & Variations
How to Make Creamy Chicken Enchiladas
Tips for the Best Casserole
Other Easy Recipes!
Creamy Chicken Enchiladas
What is the secret to good enchiladas?
Should you cover enchiladas when you put them in the oven?
How do you make real good chicken enchiladas?
How do you keep enchiladas from getting soggy when baking?

Prep: 15 min. Cook: 30 min.

Makes

10 servings

My brother brought this recipe home from Scout camp when he was young, and it quickly became a family favorite. Now that my five siblings and I live away from home, we often make this dish for ourselves. —Kristi Larson, Milwaukee, Wisconsin

Enchilada Casserole with Chicken Recipe photo by Taste of Home

Ingredients

1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
2 cups (16 ounces) sour cream
1 bunch green onions, chopped
1 can (4 ounces) chopped green chiles
8 flour tortillas (8 inches)
3 cups shredded cooked chicken breast
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
Optional: Chopped tomatoes, sliced black olives, green onions and sour cream

Directions

Preheat oven to 350°.
Combine soups, sour cream, green onions and green chiles in a bowl. Spray a 13x9-in. pan with cooking spray, then spread 1/4 of the soup mixture in the pan.
Place 4 tortillas on top, tearing to overlap. Spread with half the chicken, half the remaining soup mixture, and 1/2 cup each of shredded cheddar and pepper jack cheese. Repeat layers.
Bake, uncovered, for 30 minutes or until casserole is bubbly and cheese is melted. Add toppings if desired.

Nutrition Facts

1 piece: 391 calories, 21g fat (10g saturated fat), 82mg cholesterol, 777mg sodium, 30g carbohydrate (2g sugars, 3g fiber), 21g protein.

Chicken Enchiladas Recipe Main Dishes with flour tortillas, chicken breasts, green chilies, cream of mushroom soup, sour cream, green onions, shredded cheddar cheese

Find this Pin and more on Recipes for Main Dishes by Kathleen Chang.

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More information

Chicken Enchiladas Recipe Main Dishes with flour tortillas, chicken breasts, green chilies, cream of mushroom soup, sour cream, green onions, shredded cheddar cheese

Find this Pin and more on Recipes for Main Dishes by Kathleen Chang.

Ingredients

Meat

4 Chicken breasts, cooked and cubed

Produce

1/2 can Green chilies

1/4 cup Green onions

Canned Goods

3 cans Cream of mushroom soup

Bread & Baked Goods

12 Flour tortillas

Dairy

1 lb Cheddar cheese

1 pint Sour cream

Make it

These super cheesy Creamy Chicken Enchiladas are perfect for Mexican night or any night!

This simple recipe has tender cooked chicken, onions, and green chilies, rolled up into soft flour tortillas, baked in cream of chicken soup, and topped with gooey cheddar cheese. It’s a fast and easy, tasty casserole that goes from the oven to the table in minutes. Enchiladas are perfect for those nights when the family is craving something different. Try serving it with a bottle of chipotle sauce on the table for those who like it hot.

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Perfect for leftover chicken from a rotisserie chicken, or easy to pick up at the store! Cooked chicken and a can of soup take minutes off both prep and clean up!
Buffet, party, and potluck perfect, creamy chicken enchiladas are easy to make, reheat, and serve on-site!
Add a side of Mexican Street Corn (Elote), a colorful Black Bean Corn Salad, and some chips with a side of Cowboy Caviar! Don’t forget to serve with some avocado slices, salsa, and sour cream!

Ingredients & Variations

SAUCE: Creamy soup means this casserole will always comes out moist and flavorful. Sour cream and cream of chicken soup is the go-to, but cream of celery or cream of mushroom will do in a pinch.

MEAT: Precooked or leftover chicken is perfect in this recipe. Turkey, ground beef, or even a couple of cans of black beans for a vegetarian main dish will all work.

CHEESE: Cheddar cheese provides the sharp flavor that complements creamy enchiladas, but choose your cheese. Mozzarella or a Mexican blend will also make enchiladas delicious.

SEASONING: Chile powder gives just the right amount of heat to creamy chicken enchiladas, but here’s a DIY Fajita Seasoning blend that can be made and used for all kinds of southwestern recipes!

How to Make Creamy Chicken Enchiladas

It’s simple to put together this tasty Mexican inspired casserole:

Whisk together cream of mushroom soup and sour cream until smooth.
Sauté onion and chili powder in butter until the onion is tender (per recipe below).
Remove from heat and mix in chopped chicken, green chilies, and 2 tablespoons of soup mixture.
Gently scoop enchilada filling in the center of each flour tortilla and roll up. Place the enchiladas seam side down, close together.
Evenly spread remaining sauce over enchiladas, cover with foil and bake until sauce is heated and thins out.
Remove foil from casserole, sprinkle with cheddar cheese and bake until the cheese is browned and bubbly. Allow casserole to rest about 5 minutes before serving.

PRO TIP: Garnish with black sliced olives, diced tomatoes, or small diced avocado.

Tips for the Best Casserole

Optional: Spread ½ cup of soup mixture on the bottom of the casserole dish before adding enchiladas (this keeps them from sticking to the bottom and makes them extra creamy).
For best results, keep leftover creamy cheese enchiladas covered in the refrigerator up to 4 days. Reheat in the microwave.

Other Easy Recipes!

Chicken Pot Pie – simple prep, delish results!
Chicken Fajitas – so full of flavor.
Crack Chicken Casserole – dinner in just 45 minutes.
Chicken Broccoli Bake – a favorite casserole.
Stuffed Poblano Peppers – delicious and easy.

Creamy Chicken Enchiladas

Make these easy and delish Creamy Chicken Enchiladas for dinner with a tasty chicken filling, a cheesy chicken soup topping and a salsa, sour cream or hot sauce garnish.

Course Main Course

Cuisine Mexican

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 4 -5 servings

▢ 10½ ounces cream of chicken soup 1 can
▢ ½ cup sour cream
▢ 1 Tablespoons butter
▢ ½ cup chopped onions
▢ 1 teaspoon chili powder
▢ 1½-2 cups chopped cooked chicken *
▢ 4 ounces chopped green chilies 1 small can
▢ 8-10 flour tortillas 6”
▢ 1 cup shredded cheddar cheese or monterey jack cheese

Preheat oven to 375˚F. Grease an 8x11" (good for 8) or 9x13" (perfect for 10) baking dish.
In a medium bowl, mix together soup and sour cream until combined.
In a skillet over medium heat, add butter, onions, and chili powder and cook for about 5 minutes, or until onion is tender. Remove from heat and stir in chicken, chilies, and 2 Tablespoons of the soup mixture.
Evenly divide the chicken mixture between the tortillas*, about ¼ cup per tortilla.
Fold one end of the tortilla over the mixture, and roll the tortilla closed. Place all enchiladas seam side down in the baking dish, close together.
Pour remaining soup mixture over the enchiladas and cover with foil
Bake for 20-22 minutes, until sauce has started to warm and become thinner.
Remove foil, sprinkle with cheese and bake for 5-7 minutes, until cheese is melted.
Serve with a green salad and a side of corn.

Nutrition calculated on 4 servings
*1½ cups chopped cooked chicken will fill 8 tortillas, 2 cups will fill 10 tortillas.
Optional: spread ½ cup of soup mixture on the bottom of the baking dish before placing filled enchiladas in the dish.

Calories: 639, Carbohydrates: 59g, Protein: 31g, Fat: 31g, Saturated Fat: 14g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 91mg, Sodium: 1588mg, Potassium: 397mg, Fiber: 5g, Sugar: 6g, Vitamin A: 770IU, Vitamin C: 5mg, Calcium: 401mg, Iron: 5mg

Keyword: creamy chicken enchiladas

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

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Recipe from Campbell’s

What is the secret to good enchiladas?

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.

Should you cover enchiladas when you put them in the oven?

Most enchiladas are baked and covered with foil until heated through. Oven temperatures and baking times vary per recipe, but on average they cook in a 350°F oven for about 25 minutes. Sprinkle the cheese on top of the enchiladas after they are heated through.

How do you make real good chicken enchiladas?

Cooking Instructions: Microwave Oven: Remove Enchilada tray from box. Leave Enchiladas wrapped in film and poke holes to ventilate. Place: Tray in microwave and heat on high for 3:30 to 4:30 min. Let sit 1 minute.

How do you keep enchiladas from getting soggy when baking?

After you fry and drain the tortilla, dip both sides into your enchilada sauce to coat the entire tortilla. Dipping your tortillas in sauce will ensure even distribution — and means you can use less sauce on the bottom of the baking dish, which will prevent them from getting soggy.