Chicken Enchiladas With Cream Of Chicken Soup Recipe

You might think chicken enchiladas sound complicated, but they're actually super straightforward. Want a crowd-pleasing meal that'll impress without stress? These cream of chicken soup enchiladas combine convenience with classic Mexican-inspired flavors. You'll learn how to transform simple ingredients into a comforting dinner that'll have everyone asking for seconds. Intrigued by the promise of an easy yet delicious recipe that cuts cooking time without sacrificing taste?

Recipe Highlights

• Easy chicken enchiladas require shredded chicken, cream of chicken soup, green chilies, and tortillas as primary ingredients.
• Warm tortillas briefly in microwave to prevent cracking when rolling the enchiladas with chicken mixture.
• Combine chicken, cream of chicken soup, and green chilies in a bowl to create the filling for enchiladas.
• Place rolled enchiladas seam-side down in a baking dish, then cover with a sauce made from remaining soup and chilies.
• Bake at 350°F until cheese melts, sauce bubbles, and edges turn golden, creating a delicious family-friendly meal.

History

Although enchiladas have deep roots in Mexican culinary tradition, their journey to becoming a beloved dish spans centuries of cultural evolution.

You'll discover that the word "enchilada" comes from the Spanish verb "enchilar," meaning "to season with chili." Indigenous Mexicans originally created these rolled tortillas filled with simple ingredients like meat, cheese, and vegetables, dating back to Mayan civilizations.

• Aztec markets first documented similar wrapped corn tortilla dishes
• Spanish conquistadors later influenced the recipe with European ingredients
• Traditional enchiladas varied by region, using local proteins and chilies

When the dish migrated north, Americans adapted the recipe, incorporating convenient ingredients like cream of chicken soup.

You'll appreciate how this culinary transformation preserved the enchilada's core essence while making it more accessible to home cooks.

Recipe

Chicken enchiladas are a comforting and delicious Mexican-inspired dish that brings together tender shredded chicken, creamy sauce, and warm tortillas. This simplified recipe creates a satisfying meal that's both easy to prepare and packed with flavor.

The combination of cream of chicken soup, green chilies, and melted cheese transforms simple ingredients into a crowd-pleasing dinner that's perfect for family meals or casual gatherings. With just a few steps, you can create a hearty and delicious enchilada dish that will become a favorite in your recipe rotation.

Ingredients:

• 3 cups shredded cooked chicken
• 8 flour tortillas
• 2 cans cream of chicken soup
• 2 cups shredded cheddar cheese
• 1 can diced green chilies

Preheat the oven to 350°F and prepare a 9×13 inch baking dish by lightly greasing it. In a mixing bowl, combine the shredded chicken with one can of cream of chicken soup and half the diced green chilies. Stir until the chicken is evenly coated with the soup mixture.

Warm the tortillas slightly to prevent cracking, then fill each one with the chicken mixture and a sprinkle of cheese. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.

In a separate bowl, mix the remaining cream of chicken soup and green chilies, then spread this sauce evenly over the rolled enchiladas. Top with the remaining shredded cheese.

For the best results, bake the enchiladas uncovered for 25-30 minutes, or until the cheese is melted and golden and the sauce is bubbling. Allow the dish to rest for 5-10 minutes after removing from the oven to help the enchiladas set and make serving easier.

When preparing this dish, consider using rotisserie chicken for a quick and convenient preparation, or make the enchiladas ahead of time and refrigerate for up to 24 hours before baking. If the sauce seems too thick, you can thin it with a few tablespoons of milk or chicken broth.

Serve with a side of Mexican rice or a fresh salad to complete the meal.

Cooking Steps

You'll want to start by briefly warming your tortillas to prevent cracking, which helps them roll smoothly without tearing.

Next, mix your shredded chicken with cream of chicken soup and green chilies, creating a savory filling that'll make each enchilada burst with flavor.

After rolling the tortillas tightly around the chicken mixture and placing them seam-side down in your baking dish, you'll spread the remaining sauce over the top, sprinkle with cheese, and bake until everything's golden and bubbling.

Step 1. Warm Tortillas Briefly

Three crucial steps will transform your tortillas from stiff to perfectly pliable for enchilada rolling. First, stack your tortillas and wrap them loosely in a damp paper towel, creating a soft, moisture-rich environment. Microwave the stack for 20-30 seconds, which will gently steam and soften the tortillas without making them soggy.

Alternative warming methods include:

• Briefly heating tortillas in a dry skillet
• Wrapping in aluminum foil and warming in a 350°F oven
• Using tongs to pass each tortilla quickly over a gas flame

When warming, watch for subtle signs of flexibility: tortillas should bend without cracking, look slightly glossy, and feel warm to the touch.

Handle carefully to prevent tearing, and work quickly to maintain optimal temperature and texture for smooth rolling.

Step 2. Mix Chicken Mixture

Grab a large mixing bowl and start combining the star ingredients for your enchilada filling.

You'll want to shred the chicken into bite-sized pieces, ensuring uniform texture and easy rolling. Pour in one full can of cream of chicken soup, stirring gently to coat the chicken evenly.

Next, add half the can of diced green chilies, which will introduce a subtle, zesty heat to your mixture. Use a spatula or wooden spoon to blend the ingredients thoroughly, creating a cohesive and moist filling.

Aim for a consistency that's moist but not overly wet—you want the mixture to hold together when spooned into tortillas. Taste and adjust seasoning if needed, though the soup and chilies provide significant flavor.

Your chicken mixture is now ready for enchilada assembly.

Step 3. Roll Tortillas Tightly

Carefully warm each tortilla to make rolling easier and prevent cracking. Heat them briefly in a skillet or microwave until they're pliable and soft.

Place the warm tortilla flat on your work surface, and spoon about 1/3 cup of the chicken mixture near one edge. Ensure the filling is centered and doesn't touch the tortilla's edges to prevent leaking during baking.

Roll the tortilla tightly and smoothly, tucking in the sides as you go. The goal is a compact, secure roll that keeps the filling enclosed. Press gently to seal, and place seam-side down in your greased baking dish.

Work methodically, creating uniform rolls that will cook evenly and look professionally prepared. Each enchilada should be snug but not overstuffed.

Step 4. Spread Sauce Over Enchiladas

After rolling each enchilada with precision, you'll want to create a luscious sauce that'll transform your dish from good to extraordinary.

Pour the remaining cream of chicken soup into a mixing bowl, then fold in the rest of the diced green chilies, stirring until well combined.

Using a large spoon or spatula, gently spread the sauce evenly over the rolled enchiladas, making sure to cover every inch of the tortillas. The sauce should cascade down the sides, creating a rich, creamy blanket that'll help prevent the tortillas from drying out during baking.

Sprinkle the remaining shredded cheddar cheese over the top, creating a generous layer that'll melt into a golden, bubbling crust when baked.

Step 5. Bake Until Cheese Melts

Once your enchiladas are carefully assembled and sauced, slide the baking dish into the preheated 350°F oven, where the magic of melting cheese and bubbling sauce will transform your carefully prepared dish.

Watch for visual cues that signal doneness: the cheese should transform into a golden, slightly bubbly topping, and the edges of the tortillas will turn a light golden-brown.

Your enchiladas are ready when:

• Cheese is completely melted
• Sauce is visibly bubbling around edges
• Top appears uniformly golden
• Internal temperature reaches 165°F

Keep an eye on the dish during the final 5-10 minutes of baking to prevent over-browning.

Remove from the oven when the cheese looks perfectly melted and the sauce is hot and tempting. Let the enchiladas rest briefly before serving to allow the filling to set.

Final Thoughts

If you've followed this recipe, you'll soon discover why chicken enchiladas are a crowd-pleasing favorite for busy weeknights and relaxed family dinners.

The beauty of this dish lies in its simplicity and adaptability. You can easily customize the recipe by adding your favorite spices, swapping out cheese varieties, or incorporating additional vegetables for extra nutrition.

When serving, consider pairing your enchiladas with classic Mexican-inspired sides like Mexican rice, refried beans, or a crisp green salad.

Don't forget to garnish with fresh cilantro, sour cream, or sliced jalapeños for an extra flavor boost.