Chicken Enchiladas with Cream of Chicken Soup
A creamy, flavorful twist on classic chicken enchiladas, made easy for weeknight dinners!
Ingredients:
2 cups cooked chicken shredded
1 can 10.5 oz cream of chicken soup
1/2 cup sour cream
1 cup shredded cheddar cheese or Mexican blend
1 cup enchilada sauce
8 small flour tortillas
1/2 cup diced onions
1 can 4 oz diced green chilies optional
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
Fresh cilantro chopped, for garnish
Instructions:
Preheat your oven to 350F 175C. Grease a 9×13-inch baking dish.
In a medium bowl, combine the shredded chicken, cream of chicken soup, sour cream, half of the cheese, diced onions, green chilies if using, cumin, chili powder, salt, and pepper. Stir until well combined.
Spoon the chicken mixture into each tortilla and roll up tightly. Place the enchiladas seam-side down in the prepared baking dish.
Pour the enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining cheese.
Cover with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Garnish with fresh cilantro and serve hot with your favorite sides!
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