Easy Chicken Enchiladas
Creamy, cheesy chicken enchiladas packed with flavor, perfect for a comforting family meal or casual gathering, featuring tender chicken, rich soups, and a spicy salsa kick.
Ingredients
Instructions
- Cut up cooked chicken into small pieces.
- In a large bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, chili without beans, and green chili salsa.
- Spread the cut-up chicken evenly in a large baking dish.
- Cut the corn tortillas into strips and lay them on top of the chicken.
- Pour the soup mixture over the chicken and tortillas, soaking the tortillas thoroughly and let sit for 1 hour.
- Cover the dish with shredded Cheddar cheese.
- Bake at 350°F (175°C) for 30 minutes or until heated through and cheese is bubbly.
Tips & Substitutions
For added flavor, consider using rotisserie chicken for a quick option. You can substitute the cream of chicken soup with sour cream for a tangy twist. If you prefer a spicier kick, add jalapeños or a dash of hot sauce to the soup mixture. To make this dish vegetarian, use beans and vegetables instead of chicken. This recipe is versatile and can be adapted to your taste.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or a fresh green salad for a complete meal. They pair beautifully with sour cream and guacamole on the side. For a delightful twist, try serving them with a side of Lindsay's Chicken Quesadillas for a fun dinner spread. Garnish with cilantro for an extra burst of flavor.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) for about 20 minutes, or until heated through. If you're short on time, you can also microwave individual portions for 1-2 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Chicken Enchiladas contains roughly 513 calories, with 29g protein, 16g carbohydrates, and 38g fat. It is an excellent source of protein (58% of the Daily Value), calcium (57% of the Daily Value), and vitamin A (38% of the Daily Value). Note that it is relatively high in sodium, at 1269mg per serving (55% 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 use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas instead of corn tortillas if you prefer. Flour tortillas will provide a different texture and flavor, making the dish a bit heartier. Just ensure they are warmed up slightly to prevent tearing when layering.
How can I make this recipe healthier?
To make this recipe healthier, consider using low-fat versions of the cream soups and cheese. You can also add more vegetables like bell peppers, onions, or spinach to the dish for added nutrition. This will not only enhance the flavor but also boost the overall healthiness of your meal.
Can I freeze the enchiladas before baking?
Absolutely! You can assemble the enchiladas and freeze them before baking. Just cover the dish tightly with plastic wrap and then foil. When ready to bake, thaw in the fridge overnight and then bake as directed. Freezing makes for a quick meal option on busy days.
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).