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Chicken Enchiladas with Cream of Chicken Soup

Chicken Enchiladas with Cream of Chicken Soup

Chicken Enchiladas with Cream of Chicken Soup are a quick, comforting baked dinner made with tender chicken, green chiles, creamy sauce, and melted cheese.
Ready in under an hour, easy to customize, and perfect for busy weeknights or feeding a hungry crowd.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Calories: 352
Ingredients Method Notes

Ingredients
  

  • 1 10.5 oz can condensed cream of chicken soup
  • 1/2 cup sour cream
  • 1 tablespoon margarine
  • 1 onion chopped
  • 1 teaspoon chili powder
  • 2 cups chopped cooked chicken breast
  • 1 4 oz can chopped green chile peppers, drained
  • 8 flour tortillas 8-inch
  • 1 cup shredded Cheddar cheese

Method
 

  1. Preheat your oven to 350°F and grab a 9x13 baking dish.
  2. In a small bowl, stir together the cream of chicken soup and sour cream until smooth. Set it aside for later.
  3. In a medium saucepan, melt the margarine over medium-high heat. Add the chopped onion and chili powder and cook until the onion is soft and smells amazing. Stir in the chicken, green chiles, and about 2 tablespoons of the soup mixture. Cook until everything is heated through.
  4. Spread about 1/2 cup of the soup mixture across the bottom of your baking dish. Spoon roughly 1/4 cup of the chicken filling down the center of each tortilla, roll them up, and place them seam-side down in the dish.
  5. Pour the remaining soup mixture over the top and sprinkle evenly with shredded cheese.
  6. Bake uncovered for about 25 minutes, until bubbly and lightly golden on top.

Notes

These enchiladas aren’t fancy and they’re not trying to impress anyone.
They’re warm, cheesy, dependable, and exactly what dinner should be when you’re tired but still want something good.
If they’re a little messy when you serve them, congrats. You did it right.