Chicken Enchiladas with Cream of Chicken Soup
Chicken Enchiladas with Cream of Chicken Soup features soft flour tortillas packed with seasoned chicken and mild green chiles, all coated in a tangy, rich sour cream–chicken sauce and topped with melted cheddar. It bakes up bubbly and comforting, perfect for a cozy weeknight dinner or a casual get-together when you want something hearty and crowd-friendly.
- Prep15 mins
- Cook30 mins
- Serves8
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C).
- 2
Combine the soup and sour cream in a small bowl; set aside.
- 3
Melt the margarine in a medium saucepan over medium-high heat.
- 4
Add the onion and chili powder, and cook, stirring, until tender.
- 5
Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture, then cook and stir until heated through.
- 6
Spread 1/2 cup of the soup mixture in a 9x13-inch baking dish.
- 7
Spoon about 1/4 cup of the chicken mixture down the center of each tortilla.
- 8
Roll up the tortillas and place them seam-sides-down in the baking dish.
- 9
Spoon the remaining soup mixture over the top and sprinkle with cheese.
- 10
Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.
- Calories 389.9 kcal Moderate
- Protein 19.55 g Good Source
- Carbs 33.37 g Moderate
- Total Fat 19.14 g High
- Saturated Fat 7.93 g High
- Trans Fat 0.18 g High
- Cholesterol 72.73 mg High
- Sodium 1048.28 mg High
- Fiber 1.61 g Low Source
- Sugar 2.24 g Low Source
- Added Sugar 1.08 g Low Source
- Calcium 289.7 mg Good Source
- Iron 2.24 mg Moderate
- Potassium 187.73 mg Low Source
- Vitamin A 18.36 mcg_rae Low Source
- Vitamin C 2.38 mg Low Source
- Vitamin D 0.16 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Onions 🧅