Can Opener Enchiladas
Creamy, cheesy chicken enchiladas with a mild chili flavor, perfect for a quick weeknight dinner or a comforting family meal with warm tortillas and melted cheese.
Ingredients
Instructions
- In a nonmetal bowl, combine cream of chicken soup, cream-style corn, sliced green onions, and chili powder.
- Microwave, uncovered, on high for 4 minutes, stirring once.
- Stir in drained chunk chicken (or cooked chicken breasts), sour cream, and milk.
- Slit open the package of tortillas and microwave on high for 1 minute until softened.
- Spread about 1 1/4 cups of the chicken mixture in a 12 x 7 1/2 x 2-inch nonmetal baking dish.
- Spread 1/4 cup of the chicken mixture on each tortilla, then top with about 1 tablespoon of shredded Cheddar cheese and roll up.
- Place the rolled tortillas seam side down in the baking dish with the chicken mixture.
- Bake uncovered for 6 to 8 minutes until heated through.
- Top with remaining cheese and microwave for 2 minutes more until cheese melts.
Tips & Substitutions
For added flavor, consider using rotisserie chicken instead of canned chicken. You can also substitute the cream of chicken soup with cream of mushroom for a different taste. If you want a spicier kick, add diced jalapeños or a dash of hot sauce to the filling. Be sure to warm the tortillas well to prevent cracking when rolling them.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or refried beans for a complete meal. A fresh salad or guacamole pairs wonderfully as well. For an extra layer of flavor, top with chopped cilantro or a dollop of salsa. These enchiladas also complement other Mexican recipes, like Quick Chicken Fajitas.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave for 1-2 minutes or until heated through. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 10-15 minutes for a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Can Opener Enchiladas contains roughly 656 calories, with 26g protein, 66g carbohydrates, and 34g fat. It is an excellent source of calcium (58% of the Daily Value), protein (51% of the Daily Value), and vitamin A (50% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 1462mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas in advance and store them unbaked in the refrigerator. Just cover them tightly with foil or plastic wrap. When you’re ready to bake, simply uncover and bake as directed, adding a few extra minutes if they're coming straight from the fridge.
What can I substitute for the corn tortillas?
If you're looking for a gluten-free option, consider using corn tortillas or even lettuce wraps for a low-carb alternative. Flour tortillas will also work if you prefer a softer texture. Just note that baking times may vary slightly depending on the type of tortilla used.
How can I make these enchiladas spicier?
To spice up your enchiladas, you can add diced green chilies or jalapeños to the filling. Additionally, consider using spicy shredded cheese or adding a sprinkle of cayenne pepper or red pepper flakes to the chicken mixture for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).