Why You’ll Love This Recipe
- Creamy and Flavorful: The combination of cream of chicken soup, sour cream, and green chilies creates a rich and tangy sauce that complements the chicken perfectly.
- Easy to Prepare: With simple ingredients and straightforward steps, this recipe is perfect for both beginners and experienced cooks.
- Versatile: Customize the heat level by adjusting the amount of green chilies or adding your favorite spices.
Ingredients
- 1 (10.5 ounce) can condensed cream of chicken soup
- ½ 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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare the Sauce: In a small bowl, mix together the cream of chicken soup and sour cream; set aside.
- Sauté the Aromatics: In a medium saucepan over medium-high heat, melt the margarine. Add the chopped onion and chili powder, sautéing until the onion is tender.
- Combine Filling: Stir in the chopped chicken and green chilies, cooking until heated through. Add 2 tablespoons of the soup mixture to the chicken mixture, stirring to combine.
- Assemble the Enchiladas: Spread a thin layer of the soup mixture on the bottom of a 9×13-inch baking dish. Place a portion of the chicken mixture onto each flour tortilla, roll them up, and place seam-side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the remaining soup mixture over the rolled enchiladas and sprinkle with shredded Cheddar cheese.
- Bake: Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
Servings and Timing
- Servings: This recipe yields 8 servings.
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Variations
- Spicy Kick: Add diced jalapeños or a dash of hot sauce to the chicken mixture for added heat.
- Vegetarian Option: Replace the chicken with sautéed vegetables like bell peppers, zucchini, and mushrooms for a vegetarian version.
- Cheese Blend: Use a combination of Cheddar and Monterey Jack cheeses for a different flavor profile.
Storage/Reheating
- Storage: Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat individual servings in the microwave or in a preheated oven at 350°F (175°C) until heated through.
FAQs
Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas can be used. However, they may be more delicate and could break during rolling. To prevent this, warm them slightly before assembling.
Can I make this recipe ahead of time?
Yes, you can assemble the enchiladas up to the point of baking, cover them, and refrigerate for up to 24 hours. When ready to bake, allow them to come to room temperature and then bake as directed.
Can I freeze these enchiladas?
Yes, you can freeze the assembled enchiladas before baking. Wrap them tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking.
What can I serve with these enchiladas?
These enchiladas pair well with Mexican rice, refried beans, a fresh salad, or guacamole.
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is a convenient and flavorful option for this recipe. Simply shred the meat and use it in place of cooked chicken breast.
Conclusion
Chicken Enchiladas V offers a creamy and flavorful twist on traditional enchiladas, combining tender chicken, green chilies, and a rich sauce. This easy-to-prepare dish is perfect for family dinners and can be customized to suit your taste preferences.
Chicken Enchiladas V
These Chicken Enchiladas are a delicious and satisfying dish with tender chicken, flavorful spices, and a rich enchilada sauce, all wrapped in soft tortillas and baked to perfection. This easy-to-make recipe is perfect for family dinners, parties, or any occasion when you’re craving authentic Mexican flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
For the Enchilada Filling:
- 3 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil
For the Enchilada Sauce:
- 1 can (15 oz) tomato sauce
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- Salt to taste
For Assembling:
- 8–10 corn or flour tortillas
- 1 cup shredded cheddar cheese (for topping)
- 1 cup shredded Monterey Jack cheese (for topping)
- Fresh cilantro (optional for garnish)
- Sour cream (optional for serving)
- Sliced jalapeños (optional for extra heat)
Instructions
-
Prepare the Enchilada Sauce:
- In a saucepan, heat 1 tablespoon olive oil over medium heat. Add the diced green chilies, cumin, garlic powder, chili powder, and tomato sauce. Stir well and bring to a simmer. Let cook for 5-7 minutes, stirring occasionally, and then set aside.
-
Prepare the Chicken Filling:
- In a skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
- Add the minced garlic, cumin, chili powder, paprika, salt, and pepper. Stir and cook for an additional 1 minute.
- Add the shredded chicken to the skillet and mix well. Remove from heat and set aside.
-
Assemble the Enchiladas:
- Preheat your oven to 350°F (175°C).
- Lightly warm the tortillas in the microwave or on a skillet for easier rolling.
- Spread a thin layer of the prepared enchilada sauce on the bottom of a baking dish.
- Place a spoonful of the chicken mixture in each tortilla and roll tightly.
- Place the rolled tortillas seam-side down in the prepared baking dish.
-
Top and Bake:
- Pour the remaining enchilada sauce evenly over the rolled tortillas.
- Sprinkle the shredded cheddar and Monterey Jack cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
-
Serve:
- Remove the enchiladas from the oven and let them cool for a few minutes.
- Garnish with fresh cilantro and serve with sour cream, sliced jalapeños, or your favorite sides.
Notes
-
Variations:
- Add black beans or corn to the chicken mixture for extra texture.
- For a spicier kick, use spicy enchilada sauce or add sliced jalapeños inside the enchiladas.
- You can also use shredded rotisserie chicken for a faster option.
-
Storage:
- Store leftovers in an airtight container in the fridge for 3-4 days.
- To freeze, wrap individual portions in plastic wrap and aluminum foil. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
