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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.

Course Main Course
Cuisine American, Mexican
Keyword Chicken Casserole, Chicken Enchiladas
Prep Time 30 minutes
Cook Time 25 minutes
Servings 6 people
Author The Tiny Fairy

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

  1. Butter a 9 X 13 baking dish. Set aside.

  2. Shred the rotisserie chicken meat into bite size pieces. Set aside.

  3. 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.

  4. 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.

  5. 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.

  6. Preheat oven to 350°F while you assemble the dish.

  7. 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.

  8. 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.

  9. 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!