Chicken Enchiladas With Cream Of Chicken Soup And Corn Tortillas
Are you looking for a delicious and easy-to-make recipe that is perfect for any occasion? Look no further than chicken enchiladas with cream of chicken soup and corn tortillas! This mouth-watering dish is packed with flavor and is sure to impress your family and friends.
Ingredients:
Here's what you'll need to make this delicious recipe:
- 2 cups cooked chicken, shredded
- 1 can cream of chicken soup
- 1 can diced green chilies
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 12 corn tortillas
- 2 cups shredded Mexican blend cheese
Optional toppings:
- Cilantro
- Sour cream
- Avocado
- Tomatoes
Instructions:
Now that you have the ingredients ready, let's get started on making this delicious recipe:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, cream of chicken soup, diced green chilies, sour cream, chicken broth, chili powder, garlic powder, cumin, and salt. Mix well.
- Prepare a 9x13 inch baking dish by spraying it with cooking spray.
- Warm the corn tortillas in the microwave for about 20-30 seconds to make them more pliable.
- Spread a small amount of the chicken mixture onto each tortilla, then roll it up tightly and place it seam side down in the prepared baking dish.
- Once all the enchiladas are rolled and arranged in the baking dish, pour the remaining chicken mixture over the top.
- Cover the baking dish with foil and bake for 25-30 minutes, or until heated through.
- Remove the foil, sprinkle the shredded cheese over the top of the enchiladas, and return to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
Tips:
Here are some tips to make sure your chicken enchiladas with cream of chicken soup and corn tortillas turn out perfectly:
- If you don't have any leftover cooked chicken, you can cook some chicken breasts in the oven or on the stove, then shred them.
- Don't skip the step of warming the corn tortillas before rolling them, as this will make them more pliable and less likely to tear.
- If you want your enchiladas to be spicier, you can use a can of diced tomatoes and green chilies instead of just the green chilies, or you can add some hot sauce or red pepper flakes to the chicken mixture.
- If you're short on time, you can prepare the chicken mixture ahead of time and store it in the refrigerator until you're ready to assemble and bake your enchiladas.
- If you want to make this recipe a little healthier, you can use low-fat cream of chicken soup and reduced-fat cheese.
- Feel free to experiment with different toppings, such as sliced jalapeños, black olives, or diced onions.
Conclusion:
Chicken enchiladas with cream of chicken soup and corn tortillas is a delicious and easy-to-make dish that is perfect for any occasion. With its combination of savory chicken, creamy sauce, and melted cheese, it's sure to be a crowd-pleaser. So why not give this recipe a try today?