How to Make Chicken Enchiladas with Cream of Chicken Soup

Mexican food is fantastic! It’s just a fact of life. That’s why I set out to find a recipe to make a restaurant-quality enchilada come to life in my very home. After an intense search of going through hundreds of recipes, I was finally starting to get somewhere. 

Originally a disaster, my veiled attempts to perfect the enchilada was indeed difficult. With all these complex recipes floating around I knew I had to make this a little simpler. I'm no great chef, but after years of finally working out the right blend of ingredients and flavor, I'm proud to unveil my beloved cream of chicken enchilada. Let's get started!

Cream of Chicken Enchiladas

• Prep Time:1 hr
• Cook Time:35 mins
• Total Time:1 hr 35 mins
• Servings:4
• Medium

Ingredients

• 1 8 oz Mexican Style Taco Style Shredded Cheese
• 1 Cup Sour Cream
• 1 10.5 oz Cream Chicken Soup
• 1 10 oz Can Diced Tomatoes and Green Chilies
• 1/2 Cup Milk
• 1/2 Cup Chopped Green Onions
• 1 Tablespoon Butter
• 2 Cups Diced Chicken Cooked
• 1 Package 10 inch Tortillas Flour or Corn
• 1/2 Tablespoon Chili Powder
• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Cumin

• Step 1

  Add a tablespoon of butter in a non stick pot (or deep pan) and slowly simmer on low heat. After the butter melts, add the chopped green onions and saute for about 1 -2 minutes.

  

• Step 2

  Add cream of chicken soup, sour cream, cumin, garlic powder, chili powder, salt, pepper, milk, 1/2 can diced tomatoes and green chilies, and 1/2 bag of shredded cheese. Mix thoroughly until evenly heated (around 5 minutes) on medium heat.

  

• Step 3

  After your sauce is evenly heated and perfectly seasoned (don't be afraid to taste and adjust), put around 3/4 sauce aside in a separate bowl. With the remaining sauce left in the pot/pan, add the cooked chicken and mix thoroughly.

  

• Step 4

  Lay out your tortillas and evenly distribute the chicken and sauce mixture that was in your pot/pan. Fold the enchiladas (burrito style) and lay them on a non stick pan. You can add any kind of spray or butter on the pan to avoid sticking.

  

• Step 5

  After your enchiladas are placed on the pan, take the remaining sauce and spread it over the top. Add the rest of the cheese from the bag and the last bit of diced tomatoes and green chilies on top as well.

  

• Step 6

  Bake your enchiladas at 350° Fahrenheit for 30-35 minutes, or until cheese is light golden brown. Let them cool (around 10 minutes) and ENJOY!