Name: Chicken Enchiladas with Cream of Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: US
Ingredients: 1 (10.5 ounce) can condensed cream of chicken soup; 0.5 cup sour cream; 1 tablespoon margarine; 1 onion, chopped; 1 teaspoon chili powder; 2 cups chopped cooked chicken breast; 1 (4 ounce) can chopped green chile peppers, drained; 8 (8 inch) flour tortillas; 1 cup shredded Cheddar cheese

Chicken

Chicken Enchiladas with Cream of Chicken Soup

May 17, 2021
by Lisandro Wolf
- 4.6 / 5 ( 1.5K Ratings)
1012 Likes

PREP TIME

15 mins
COOK TIME

30 mins
TOTAL TIME

45 mins
SERVING

8 People
VIEWS

4.6K

Indulge in the comforting embrace of Chicken Enchiladas, where tender chicken and zesty chile peppers unite within soft flour tortillas, blanketed in a creamy sauce and melted Cheddar. A simple yet satisfying dish perfect for weeknight dinners.

Ingridients

Adjust Servings

1 (10.5 ounce) can condensed cream of chicken soup

0.5 cup sour cream

1 tablespoon margarine

1 onion, chopped

1 teaspoon chili powder

2 cups chopped cooked chicken breast

1 (4 ounce) can chopped green chile peppers, drained

8 (8 inch) flour tortillas

1 cup shredded Cheddar cheese

Nutrition

Carbohydrate

31 g
Cholesterol

51 mg
Fiber

1 g
Protein

19 g
Saturated Fat

7 g
Sodium

794 mg
Sugar

1 g
Fat

17 g
Unsaturated Fat

0 g

DIRECTIONS

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01 Step

Recipe View Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

02 Step

Recipe View Mix soup and sour cream in a small bowl; set aside. (2 minutes)

03 Step

Recipe View Melt margarine in a medium saucepan over medium-high heat. Add onion and chili powder, and sauté until tender. Stir in chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through. (10 minutes)

04 Step

Recipe View Spread 1/2 cup of the soup mixture in a 9x13-inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas and place, seam-sides-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese. (15 minutes)

05 Step

Recipe View Bake in the preheated oven until bubbly and lightly browned, about 25 minutes. (25 minutes)

For a spicier kick, add a pinch of cayenne pepper to the chicken mixture.
To prevent tortillas from tearing, warm them slightly before filling.
Leftovers can be stored in the refrigerator for up to 3 days.

Lisandro Wolf

Written by

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RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 1.5K Ratings)

Total Reviews: (3)

Willa Pfeffer
Feb 14, 2025
I added a can of diced tomatoes to the chicken mixture for extra flavor and it was delicious!
Elaina Vandervort
Aug 25, 2022
This recipe was a lifesaver on a busy weeknight! My family loved it.
Claud Hand
Jul 17, 2021
So easy to make, and it's become a regular in our meal rotation.

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Chicken Enchiladas with Cream of Chicken Soup

Ingridients

Nutrition

DIRECTIONS

Lisandro Wolf

Written by

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