This enchiladas recipe is on a short rotation list with my family. The filling is so delicious, you could even eat it as a dip! I love how creamy and savory they are with just the right amount of heat from the green chiles. Remember, my family doesn’t eat spicy foods, so I add a little hot sauce to my serving. They are so easy to make, you can double the recipe to make them for a crowd! In case you were wondering… yes, they include a can of Campbell’s Cream of Chicken Soup — mmm, mmm, good!
Most of the ingredients shown here. Have everything ready to go, including the chicken meat shredded.
Start with a grocery store rotisserie chicken – remove the skin and pull the meat from the bones, leaving behind all the fat and bones. Discard the fat and skin, keep the bones to make chicken stock for another day! Shred the meat with your fingers into bite size pieces. Set aside. Butter a 9 X 13 baking dish and set aside.
In a small skillet over medium to low heat, combine the Campbell’s soup, sour cream, milk and chili powder. Whisk well and bring to a low simmer. Turn the heat off, cover to keep warm and set aside.
Soup, sour cream, milk and chili powder. 
Whisk until well combined and warmed through.
In a large skillet over medium heat, add the olive oil (drizzle the oil as you circle once around the pan) and cook the onion until softened. Add the garlic and cook with the onions for a minute or so. Add the green chiles with juices, taco seasonings, lime juice, onion powder, garlic powder and chicken stock. Stir until the taco seasoning has been mixed in well. Add the shredded chicken and fold the chicken into the sauce until well combined and coated. Simmer over low for 8-10 minutes, stirring occasionally. Preheat the oven to 350°F.
Unsalted stock helps you control the salt in your dishes. 
Fold the chicken into the sauce.
Pour about a cup of the cream sauce into the chicken mixture and stir to blend. Turn heat off. Pour the remaining cream sauce into the baking dish. Now you’ll need to create an assembly line.
Assembly line L – R: Chicken mixture, open area where you’ll fill the tortilla and baking dish on the right.
Place a tortilla in the open area and using a serving spoon, place some filling across the center of the tortilla. Sprinkle some cheese on the mixture, add chopped cilantro, scallions and a little black pepper. Fold the tortilla and place it seam side down in the baking dish. Repeat until your baking dish is full.
Note: I’m able to get 6 hearty enchiladas using the burrito size tortillas.
Filling the tortilla. 
Place them seam side down in the baking dish.
Slowly pour the enchilada sauce over each tortilla. Make sure every part of the tortilla has been covered with enchilada sauce, especially the edges. Evenly sprinkle a layer of cheese to cover the enchiladas. Bake for 25-30 minutes or until the cheese is melted and the dish is nice and bubbly.
Cover them evenly with enchilada sauce and cheese. 
bake for 30 minutes, garnish with cilantro and scallions.
Allow to rest for 5 minutes before serving. Garnish with your favorite toppings. I love cilantro and scallions, but you can also add sliced black olives and jalapenos! Serve with guacamole, pico de gallo and refried beans. Have extra cheese, sour cream and hot sauce on the table!
Quick Refried Beans – heat a can of refried beans over medium to low heat. Mix in some mild taco sauce. Drizzle more taco sauce on top and cover with cheese. Cover and reduce heat to low until the cheese melts.
Amazing Chicken Enchiladas. Delicious!
Amazing Chicken Enchiladas
An amazing chicken enchiladas recipe that comes together quickly and is creamy and flavorful without being spicy. Makes 6 hearty servings using burrito flour tortillas. Serve with some guacamole and pico de gallo for a delicious meal.
Ingredients
- 1 rotisserie chicken, meat shredded (discard skin, fat and bones)
- 1 10 oz. can Campbell's cream of chicken soup
- 1 cup sour cream
- ½ cup milk
- ¼ teaspoon chili powder
- about 1 Tbsp. olive oil (once around the pan to cook the onion)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 4 oz. can green chiles, chopped with liquid
- 1 packet taco seasoning, mild flavor
- 1 cup chicken stock, unsalted
- juice of ½ a lime
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 bunch scallions, divided
- 1 package burrito size flour tortillas (about 10-12 inches round)
- black pepper to taste
- 1 10 oz. can enchilada sauce
- 2 8 oz bags 4 cheese Mexican shredded cheese blend (or plain cheddar cheese)
- Garnish: cilantro, scallions and black olives
- Top with: sour cream and extra cheese
Instructions
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Butter a 9 X 13 baking dish. Set aside.
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Shred the rotisserie chicken meat into bite size pieces. Set aside.
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Over medium heat, combine the cream of chicken soup, sour cream, milk and chili powder. Whisk to combine and bring to a low simmer. Turn heat off, cover to keep warm.
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In a large skillet over medium heat, add the olive oil and cook the onions until transparent. Add the minced garlic, stir and cook for an additional minute. Add the green chiles with their juice, taco seasoning, chicken stock, lime juice, onion and garlic powder. Mix well bring to a simmer. Add the shredded chicken and cook for 8-10 minutes.
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Mix about a cup of the soup cream sauce into the chicken mixture and spread the remaining soup cream sauce evenly in the prepared baking dish.
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Preheat oven to 350°F while you assemble the dish.
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Place some chicken mixture in the center of the tortilla. Sprinkle with cheese, cilantro, scallions and black pepper to taste. Wrap tortilla and place seam side down in the baking dish. Continue to prepare tortillas until the baking dish is full.
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Pour the enchilada sauce slowly over the tortillas to cover all the surface area, especially the edges. Sprinkle with cheese and bake for 25-30 minutes or until the cheese has melted and bubbling.
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Remove from oven and allow to rest for 5 minutes. Garnish options: chopped cilantro, scallions, black olives or jalapeno slices. Serve with guacamole, pico de gallo, sour cream, extra cheese and hot sauce. Enjoy!
