Cream of chicken soup enchiladas are a delicious and easy-to-make meal that is perfect for a busy weeknight dinner. This classic comfort food dish is made with tender chicken, creamy sauce, and plenty of cheese, all wrapped up in a warm tortilla. With just a few simple ingredients and steps, you can have a satisfying and flavorful meal on the table in no time. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more!
Let's cook with our recipes!
CREAM OF CHICKEN SOUP ENCHILADAS RECIPE
I found this recipe when searching for a recipe to use up some leftover grilled chicken breast. Plus it can be put together early in the day, then cooked for dinner.
Provided by Jellyqueen
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heatr oven to 350°F.
- Spray 13x9 baking dish with cooking spray.
- In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese.
- Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down.
- Spoon remaining mixture onto top of the tortillas and cover pan with foil.
- Bake 30 to 35 minutes.
- Remove from oven and top with the reserved cup of cheese.
- Bake 5 minutes longer, or until cheese is melted.
CHICKEN ENCHILADAS WITH CREAM OF CHICKEN SOUP
A must for any Mexican meal at my house, try these enchiladas as a main dish or include them as part of a buffet. -Cheryl Pomrenke, Coffeyville, Kansas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13x9-in. baking dish., Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. If desired, serve with pico de gallo.
Nutrition Facts : Calories 663 calories, Fat 39g fat (23g saturated fat), Cholesterol 144mg cholesterol, Sodium 1160mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 35g protein.
EASY CHEESY CHICKEN ENCHILADA SOUP
Turn cream of chicken soup into a fiesta of flavors with chicken, cheese, and enchilada sauce. Olé!
Provided by edlong1121
Categories Mexican Chicken Soups and Stews
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Mix condensed soup, corn, black beans, enchilada sauce, chicken, milk, and Cheddar cheese together in a 3-quart saucepan. Cook over medium-low heat, stirring occasionally, until heated through and cheese is melted, about 10 minutes.
- Ladle into bowls and top individual servings with tortilla chips.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 43.5 g, Cholesterol 55.8 mg, Fat 9.9 g, Fiber 7.7 g, Protein 23.8 g, SaturatedFat 3.7 g, Sodium 1738.6 mg, Sugar 7.2 g
SOUR CREAM ENCHILADAS
Simple and tasty, a nice change for weeknight dinners!
Provided by lara
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan.
- Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.
Nutrition Facts : Calories 783.3 calories, Carbohydrate 80.2 g, Cholesterol 86.4 mg, Fat 36.2 g, Fiber 4.8 g, Protein 33 g, SaturatedFat 17.1 g, Sodium 1678 mg, Sugar 4.4 g
ENCHILADA CHICKEN SOUP
Canned soups, enchilada sauce and a few other convenience items make this chicken enchilada soup recipe one of my fast-to-fix favorites. Use mild green chiles if they suit your taste, or try a spicier variety to give the soup more kick. -Cristin Fischer, Bellevue, Nebraska
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 7 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chiles. Cook and stir over medium heat until heated through. Serve with sour cream.
Nutrition Facts : Calories 207 calories, Fat 10g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 992mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein.
CREAMY CHICKEN ENCHILADA CASSEROLE
Basically a creamy chicken enchilada, but we like a lot of cheese and even more chicken. A casserole allows for more of each.
Provided by Dick McCabe
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Combine sour cream, cream of chicken soup, diced tomatoes, green chiles, salsa, and salt in a large bowl. Spread 1/3 of the mixture in the bottom of the baking dish.
- Lay 3 tortillas on top of the mixture. Split a fourth tortilla in half and place it on the sides, covering the mixture fully. Sprinkle 1/3 of the chicken, olives, Monterey Jack cheese, and queso fresco on top. Repeat twice more with remaining ingredients, ending with cheese on top.
- Bake in the preheated oven until hot and bubbly, about 45 minutes.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 21.5 g, Cholesterol 101.1 mg, Fat 27 g, Fiber 3 g, Protein 31.6 g, SaturatedFat 11.3 g, Sodium 861.5 mg, Sugar 1.1 g
CREAM OF CHICKEN ENCHILADAS
Make and share this Cream of Chicken Enchiladas recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix together first 7 ingredients.
- Add salt and pepper to taste.
- Place 2-3 tablespoons of filling in center of each tortilla; roll mixture up in tortilla.
- With seam side down, place each rolled tortilla side by side in a 13x9 inch casserole dish Mix together first 2 topping ingredients.
- Pour evenly over enchiladas in casserole dish.
- Sprinkle with shredded cheese.
- Bake at 350 degrees for 30-40 minutes.
Nutrition Facts : Calories 741.5, Fat 45.3, SaturatedFat 23, Cholesterol 149.4, Sodium 1512.6, Carbohydrate 38.2, Fiber 2.2, Sugar 5, Protein 44.8
FAVORITE CREAMY CHICKEN ENCHILADAS
"This casserole has so much zesty Mexican flavor that my husband doesn't even realize it's a low-fat dish," says Shirley Meyer of Alden, Minnesota. "With its creamy sauce made from soup and cheeses, it tastes like a calorie-laden meal when it's not."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a skillet or saucepan coated with cooking spray, saute onion until tender. Remove from the heat. Add soup, tomatoes, sour cream, 3/4 cup cheddar cheese and 3/4 cup mozzarella cheese; mix well. Place 3 tablespoons on each tortilla; top with 1/3 cup chicken. Roll up tightly., Place seam side down in a 13x9-in. baking dish coated with cooking spray. Top with remaining soup mixture; sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts :
SARAH'S BEEF ENCHILADAS WITH CHICKEN SOUP
Make and share this Sarah's Beef Enchiladas With Chicken Soup recipe from Food.com.
Provided by Hill Family
Categories Poultry
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the hamburger; drain off fat, mix in chillies and re-fried beans. Heat and then set aside.
- Mix soup, sour cream and onion together, heat on medium heat until mixed thoroughly.
- Add enough of the soup mixture to lightly cover the bottom of a greased 9x13 inch pan.
- Place a scoop of meat and scoop of soup mixture in each tortilla, sprinkle cheese on top. Place in baking dish. Repeat until dish is full.
- Pour remaining soup mixture on top and top that with the cheese.
- Bake at 300F for 30 minutes.
Nutrition Facts : Calories 1096.6, Fat 74.5, SaturatedFat 38.5, Cholesterol 276.7, Sodium 1383, Carbohydrate 32.8, Fiber 6.5, Sugar 3.9, Protein 73.3
SOUR CREAM CHICKEN ENCHILADAS
The popular "Magnolia Table" cookbooks by Joanna Gaines are full of Texas classics like king ranch, chicken spaghetti and this creamy version of chicken enchiladas. The combination of tart salsa verde (which has tomatillos and green chiles) with cream and melted cheese makes it special; don't use red enchilada sauce here. The cream of chicken soup mixed with the chicken meat makes a super-rich filling, but you can absolutely use an additional 8 ounces of sour cream instead if you prefer.
Provided by Julia Moskin
Categories dinner, casseroles, poultry, main course
Time 50m
Yield 5 to 6 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.
- In a large bowl, whisk together the enchilada sauce, condensed soup and sour cream. Spread 1/2 cup in the baking dish; set aside the remaining 3 1/2 cups creamy enchilada sauce.
- In a medium bowl, combine the chicken and chiles (including any liquid from the can); set aside.
- Sprinkle about 2 heaping tablespoons mozzarella on a tortilla, then add a heaping 1/3 cup of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared baking dish. Continue filling and rolling the remaining tortillas with 2 tablespoons mozzarella and a heaping 1/3 cup chicken mixture, placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.
- Pour the reserved creamy enchilada sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the remaining mozzarella on top. Bake until the cheese is melted, about 15 minutes. If you'd like it to be a bit browner in spots, you can pop it under the broiler for another minute or two.
- Sprinkle enchiladas with tomato and cilantro and pass with lime wedges for squeezing on top. Serve enchiladas with rice and beans, if desired. Store leftovers in a covered container in the refrigerator for up to 4 days; reheat in a 300-degree oven.
CREAMY CHICKEN ENCHILADA SOUP
If you love sour cream chicken enchiladas, you will love this soup. It's easy to throw together and is not too spicy (unless you want to use more spicy ingredients). It is thick and creamy and wonderful comfort food. Makes a large pot of delicious, mildly spicy, creamy soup that tastes just like sour cream chicken enchiladas!
Provided by JeriM in Austin, Tx
Categories Mexican Soups and Stews
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Mix chicken, condensed soup, enchilada sauce, milk, chiles, tortillas, and garlic powder together in a large pot; bring to a boil. Reduce heat and let simmer for 15 minutes.
- Remove soup from the heat and stir in sour cream until well blended.
Nutrition Facts : Calories 390.2 calories, Carbohydrate 25.2 g, Cholesterol 86.3 mg, Fat 20 g, Fiber 2.1 g, Protein 27 g, SaturatedFat 8.1 g, Sodium 1125 mg, Sugar 4.5 g
ZIPPY CHICKEN ENCHILADAS
Leftover chicken gets an awesome makeover in this rich and creamy casserole. This colorful dish is loaded with flavor. It's a nice change of pace from beef enchiladas. -Julie Moutray, Wichita, Kansas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top each with 1 tablespoon cheese. , Roll up and place seam side down in a greased 13x9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese. , Bake, uncovered, at 350° for about 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 487 calories, Fat 23g fat (12g saturated fat), Cholesterol 95mg cholesterol, Sodium 1001mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 4g fiber), Protein 29g protein.
CREAM OF CHICKEN ENCHILADAS
This is a great recipe that a friend of mine has been bringing to office pot-lucks for years. I just got the recipe from him and made it myself. It's a unique and pretty decadent twist on traditional enchiladas. You can adjust the amount of green chiles and jalapenos to your particular taste. This recipe carries a little bite, but is not particularly hot (even using green chiles rated HOT). To pep it up, use 3 cans of green chiles and 2 cans of jalapenos. For potlucks or freezing, double or triple this recipe.
Provided by cr.jr.recipes.2090
Categories One Dish Meal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil 1 chicken (approximately 1 hour) until thoroughly cooked. Remove from pot and allow to cool. (Reserve the stock you just made for a future soup project). Shred the chicken and set aside.
- Simmer together soup, green chiles, jalapenos, sour cream and 1/2 cup shredded cheese. This will serve as your enchilada sauce.
- Once sauce is well combined and simmering, remove 2 cups and set aside. Add shredded chicken to remaining sauce and remove from heat.
- Heat tortillas in a skillet sprayed with nonstick cooking spray or 1/4 tsp of hot oil; just enough to make them soft and pliable. Blot with paper towel to remove excess oil.
- Roll approximately 1/4 cup of chicken/sauce mixture and an additional 1tbsp shredded cheese in each tortilla. Lay enchiladas side by side in a 9X13 casserole pan sprayed with nonstick cooking spray. Approximately 8 will fit down the length of the pan, place the other 4 2 abreast alongside them.
- Pour reserved 2 cups of sauce over the top of the enchiladas and sprinkle remaining shredded cheese (should be about 1 cup) over the top.
- Bake at 375 for 18-20 minutes or until brown and bubbly.
Nutrition Facts : Calories 889.9, Fat 58.3, SaturatedFat 21.3, Cholesterol 207.9, Sodium 1844.3, Carbohydrate 37.6, Fiber 4, Sugar 3, Protein 53.4
CHICKEN ENCHILADAS V
A spicy chicken and chile pepper mixture is blended with a creamy soup mixture, rolled up in flour tortillas, and baked with Cheddar cheese on top. This is an easy chicken enchiladas recipe that you will love.
Provided by Jeri Reed
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl mix the soup and sour cream; set aside.
- Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
- 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-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
- Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Nutrition Facts : Calories 351.8 calories, Carbohydrate 30.6 g, Cholesterol 50.5 mg, Fat 16.9 g, Fiber 0.5 g, Protein 19.2 g, SaturatedFat 6.8 g, Sodium 794.2 mg, Sugar 1.4 g
CREAMY CHICKEN ENCHILADAS
My daughter has the best sour cream and cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. -Pat Coffee, Kingston, Washington
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. , Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. , Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 651 calories, Fat 38g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1392mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.
SOUR CREAM CHICKEN ENCHILADAS
Make and share this Sour Cream Chicken Enchiladas recipe from Food.com.
Provided by Lisa Young
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the shredded chicken with the chili powder and set aside.
- Combine soup, sour cream, and Rotel in saucepan and heat slowly, stirring often.
- Wilt tortillas in vegetable oil and pat dry with paper towel.
- Place small amount of soup mixture, chicken mixture, cheese, and onion on each tortilla and roll.
- Place tortilla rolls in casserole dish.
- Top with remaining sauce, cheese, and onions.
- Bake at 350 degrees for about 30-40 minutes or until sauce is bubbly.
Tips:
- Use a large skillet to cook the chicken and vegetables. This will help to prevent overcrowding and ensure that everything cooks evenly.
- If you don't have a large skillet, you can cook the chicken and vegetables in batches. Just be sure to cook them all the way through before adding them to the enchiladas.
- Use a creamy soup that you enjoy. I like to use cream of chicken soup, but you could also use cream of mushroom soup or cream of celery soup.
- Add some shredded cheese to the enchiladas before baking them. This will help to make them cheesy and gooey.
- Top the enchiladas with your favorite toppings before serving. I like to use sour cream, salsa, and guacamole.
Conclusion:
Cream of chicken soup enchiladas are a delicious and easy-to-make meal that the whole family will enjoy. They're perfect for a weeknight dinner or a potluck. With just a few simple ingredients, you can have a delicious and satisfying meal on the table in no time. So next time you're looking for a quick and easy meal, give cream of chicken soup enchiladas a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love