Chicken Enchiladas
Chicken Enchiladas are a comforting Mexican dish that combines tender shredded chicken with creamy soups and melted cheese, all wrapped in soft flour tortillas. This flavorful casserole is perfect for family dinners or gatherings, bringing warmth and satisfaction to any table.
Ingredients
Instructions
- Mix sour cream and both soups; add half of the cheese and sliced mushrooms, along with the diced chiles.
- Divide the soup mixture in half and mix with the shredded chicken.
- Fill the flour tortillas with the chicken mixture and roll them up. Place in a 9 x 13-inch pan.
- Pour the remaining soup mixture over the top of the tortillas and sprinkle with green onions and the remaining cheese.
- Bake for 30 minutes at 350°.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of cumin or chili powder to the soup mixture. If you prefer a lighter version, substitute Greek yogurt for the sour cream. You can also use rotisserie chicken for convenience. For a spicy kick, add jalapeños or use spicier diced chiles. These Chicken Enchiladas are versatile, so feel free to mix in other ingredients like black beans or corn.
Serving Suggestions
Serve these Chicken Enchiladas with a side of Mexican rice or refried beans for a complete meal. Top with fresh cilantro, avocado slices, or a dollop of guacamole for added flavor. A crisp green salad or Mexican corn salad pairs beautifully with the enchiladas, making for a refreshing contrast to the creamy filling.
Storage & Reheating
To store leftovers, place the enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 20 minutes, covered with foil to prevent drying out. Alternatively, you can microwave single portions for 2-3 minutes, ensuring they are heated through. This dish also freezes well for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Enchiladas contains roughly 143 calories, with 7g protein, 17g carbohydrates, and 6g fat. It is a good source of protein (14% of the Daily Value) and vitamin D (14% 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 this recipe ahead of time?
Yes, you can prepare the enchiladas up to the baking step, cover them tightly, and refrigerate for up to 24 hours. When ready to bake, just add a few extra minutes to the cooking time to ensure they are heated through.
What can I use instead of the cream soups?
If you prefer to avoid canned soups, you can make a homemade version using chicken broth, cream, and a thickening agent like cornstarch or flour. This will give you more control over the flavors and ingredients in your Chicken Enchiladas.
Can I use a different type of cheese?
Absolutely! While Cheddar cheese is traditional, you can substitute with Monterey Jack, Pepper Jack for a spicy kick, or even a Mexican blend for a different flavor profile. Each cheese will bring its unique taste to the dish.
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).