Spicy chicken and chile peppers are folded up in flour tortillas and baked with Cheddar cheese on top for this chicken enchilada recipe with cream of chicken soup. You will adore this simple, warming dish.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
Ingredients
- 1 (10.5 ounce) can condensed cream of chicken soup
- ½ cup sour cream
- 1 tablespoon margarine
- 1 onion, chopped
- 1 teaspoon chili powder
- 2 cups chopped cooked chicken breast
- 1 (4 ounce) can chopped green chile peppers, drained
- 8 (8 inch) flour tortillas
- 1 cup shredded Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix soup and sour cream in a small bowl; set aside.
- Melt margarine in a medium saucepan over medium-high heat. Add onion and chili powder, and sauté until tender. Stir in chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
- Spread 1/2 cup of the soup mixture in a 9×13-inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas and place, seam-sides-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
- Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.
Nutrition Facts
| Calories | 352 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 7 g |
| Sodium | 794 mg |
| Sugars | 1 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I love the recipe! It was very simple. I added a cup of rice and some spinach.
My hubby loved this! Just added some hot sauce and rice and beans on the side. Very yummy!
This recipe was easy to make, and it was delicious! My husband loved it.
Great Recipe!!
Easy to make and put together!!!! We added enchilada sauce after putting them on our plates. We like a little heat!!!
Super easy & so, so good!! Easily adaptable for size & flavors! My whole family loved it & we aren’t usually all on the same page. I cook alot & rarely make the same thing twice in a month, but this is one I could do weekly. Thanks for sharing!!
I confess, I use recipes as a starting point for several reasons. One is that living outside of the US, not all ingredients are available and I have to punt. Another is dietary needs, low salt, fat and sugar. And another is that I love to try making changes. Within that rationale, this recipe is spectacular!! I found cream of chicken soup and went looking for something to do with it, and found this. No sour cream but I had some heavy cream, no canned chilies but I frequently roast jalapeños and flash freeze them for later. I cooked chicken breast until almost done, then added in the other ingredients to finish cooking. Rolled it into tortillas, covered in cheese and baked until my mouth was watering. My hubby isn’t big on picante and this was a bit spicier than he usually likes, but the combination of cream and soup cut the heat to delicious. We are having the rest of it for lunch. This is a keeper, and I will keep my eyes open for the soup in the future. Thanks so much for an amazing recipe!!
I like this recipe. I have made this several times but as I live alone, I make a half batch. This last time my oven controller is bad and I finished it in my air fryer at 315*F. I plate it with medium salsa and sriracha for a little heat and of course, tortilla chips.
good and mild
I used a can of diced tomatoes with green chili’s instead of the green chili’s, and added some red pepper flakes and a bit of hot sauce and garlic. I also included a can of red enchilada sauce to the left over mixture before pouring over the top.
Made this for dinner today, delicous!
I followed the recipe closely but with a few minor changes. I used corn tortillas instead to keep it more traditional. Left over filling i put on top of tortillas. Finished it off topping with a medium enchilada sauce. Delicious.
Yum!
So simple and delicious. I added some beans to the recipe.
Easy, Tasty, Inexpensive, Fast. What more could you want?! Only changes I made: Used roasted Costco chicken (shredded meat), sprinkled hot taco seasoning on top (as others suggested) and 7 oz can of green chili’s (we like them a lot).
Used santafe seasoning and chilli powder, cream of chicken and cream of celery soup, 1 can green chillis , chicken breast made on stove with seasoning
Love this! I added sliced black olives and omitted the onion & butter. I also used 1/2 pkg of taco seasoning instead of the chili powder. Turned out great!
Great!! Loved by my family, a little more effort involved, but it was my very first time trying to make Enchiladas and I did it!! Yay!
Added a little bit more chicken and sour cream
This has become a frequent flyer in our house of fussy kid eaters. I find it’s easier to buy a disposable aluminum pan and double the recipe; much easier clean up. The left overs travel well for the next day lunches as well.
Great quick dinner for the fams. I substituted queso cheese for the sour cream. Doubled the sauce, and added black beans….VERY GOOD