Fast And Easy Chicken Enchiladas
Creamy, flavorful chicken enchiladas featuring a blend of soups, diced tomatoes, and tender chicken wrapped in warm tortillas, perfect for a quick and satisfying meal.
Ingredients
Instructions
- Heat the cream of chicken soup, cream of mushroom soup, and Ro-Tel diced tomatoes together in a saucepan.
- Warm the corn tortillas until flexible.
- Place cooked chicken and some of the sauce in each tortilla, then roll them up.
- Arrange the rolled tortillas in a covered baking dish.
- Pour the remaining sauce over the assembled enchiladas.
- Bake at 350°F (175°C) for 20 minutes until heated through.
Tips & Substitutions
For a richer flavor, consider adding some taco seasoning or chopped green onions to the sauce. If you want a bit of heat, diced jalapeños can be mixed in with the chicken. You can substitute the canned chicken with shredded rotisserie chicken for added freshness. This recipe is versatile; try using flour tortillas if you prefer a different texture or experiment with different soups, like using a cream of celery.
Serving Suggestions
Serve the enchiladas with a side of Mexican rice or refried beans for a complete meal. Top with fresh cilantro, diced avocado, or a dollop of sour cream for added richness. This dish pairs beautifully with Enchilada Chicken Soup for a comforting dinner experience. Add a fresh green salad to balance the flavors for a well-rounded meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. You can also microwave individual portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Fast And Easy Chicken Enchiladas contains roughly 178 calories, with 6g protein, 23g carbohydrates, and 7g fat. It is a good source of protein (12% of the Daily Value). Note that it is relatively high in sodium, at 600mg per serving (26% 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 ahead of time and store them in the refrigerator before baking. Just assemble them, cover tightly with foil, and they will stay fresh for a day or two. When ready to bake, simply pop them in the oven. They may need a few extra minutes to heat through.
Can I freeze these chicken enchiladas?
Absolutely! To freeze, assemble the enchiladas, then cover tightly with plastic wrap and foil. They can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and then bake as directed, adding a few extra minutes if needed.
What can I use instead of cream of chicken soup?
If you're looking for a substitute for cream of chicken soup, you can use cream of mushroom soup or make your own by mixing equal parts of heavy cream and chicken broth thickened with a little cornstarch. This provides a similar creamy texture and flavor profile without the canned option.
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).