Creamy chicken enchilada recipe with cream of chicken soup

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Delicious shredded chicken smothered in an utterly creamy sauce made out of sour cream and a few more delicious ingredients!
Mix sour cream, condensed cream of chicken soup, jalapenos in a bowl.
Add garlic, onion powder, salt and pepper, and paprika.
Add layers of tortilla, chicken, sauce, cheese times 2 and bake for 30 min at 350 F.
Serve with your choice of toppings and serve while warm!
Find more at theyummybowl.com
ingredients
Questions & Replies
Join The Conversation
What is the secret to good enchiladas?
How do you keep enchiladas from getting soggy when baking?
Should I bake my enchiladas covered or uncovered?
What is an authentic enchilada made of?

Delicious shredded chicken smothered in an utterly creamy sauce made out of sour cream and a few more delicious ingredients!

Mix sour cream, condensed cream of chicken soup, jalapenos in a bowl.

Add garlic, onion powder, salt and pepper, and paprika.

Add layers of tortilla, chicken, sauce, cheese times 2 and bake for 30 min at 350 F.

Serve with your choice of toppings and serve while warm!

Find more at theyummybowl.com

Recipes
Chicken Breast

"Got this recipe from my older step-sister. We eat it at almost all pot-luck family gatherings."

Ready In:

1hr

Ingredients:

ingredients

3 -4 chicken breasts (depending on size)
8 ounces sour cream
1 (10 1/2 ounce) can cream of mushroom soup or (10 1/2 ounce) can cream of chicken soup
1 (4 ounce) can diced green chilies
1 small onion (diced)
1 dash salt
1 cup cheddar cheese (shredded, for filling mixture)
1 cup cheddar cheese (shredded, for topping)
12 corn tortillas
vegetable oil (for frying)

directions

Preheat oven to 375 degrees.
Cook chicken breasts. I usually microwave them covered in parchment paper until cooked through.
Shred chicken with a fork.
In a large mixing bowl, combine shredded chicken, sour cream, soup, green chiles, onion, salt, and ONE cup shredded cheddar cheese. Set aside.
In a frying pan heat vegetable oil at about medium-high heat til hot.
Then soften each corn tortilla in oil until slightly firm but still soft (about 5-7 seconds on each side). Allow to cool on paper towels.
Spoon filling into tortillas, roll them up and place them in an 9" x 13" baking pan.
Spread remaining filling mixture across the top of the enchiladas.
Sprinkle remaining 1 cup cheddar cheese over the top of the enchiladas. If you like cheese feel free to add as much cheese topping as you like.
Bake uncovered for 30 minutes or until cheese appears melted.

Questions & Replies

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Join The Conversation

I found this recipe at a locally owned grocery years ago. One day, i happened to remember fixing it when my kids were young and they loved it. I lost my recipe but remembered what went in it and ended up fixing it again. Everyone that has tried it, loves this recipe. I add McCormick's enchilada seasoning to my chicken mixture and cover the enchiladas with salsa or red enchilada sauce before baking. Either way, it's a great recipe
I used to make this recipe years ago but misplaced it in relocations. Every recipe on-line just wasn't the same. Thank goodness I finally found it again. Wonderful, wonderful, wonderful (too much wonderful?)! Anyway, thanks for posting it.
Very good! I warmed up my corn tortilla for 10 secs so it won’t break. Will be making it again and again!!
I have made this many times. I never heated the tortillas before and tried that this time and my family noticed and and loved it. I also use refried beans in my dish. I just put them on the tortillas. then put the rest of the stuff on and into the oven. Easy and no complaints at dinner time !!
This easy, delicious recipe pleased even my very picky "meat and potatoes" husband. I forgot to add the sour cream, and it was fine. My husband added some sour cream to the top of his enchiladas. I purchased pre-shredded chicken breasts and it was SO easy!!

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What is the secret to good enchiladas?

Treat Your Tortillas Right The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.

How do you keep enchiladas from getting soggy when baking?

After you fry and drain the tortilla, dip both sides into your enchilada sauce to coat the entire tortilla. Dipping your tortillas in sauce will ensure even distribution — and means you can use less sauce on the bottom of the baking dish, which will prevent them from getting soggy.

Should I bake my enchiladas covered or uncovered?

Most enchiladas are baked and covered with foil until heated through. Oven temperatures and baking times vary per recipe, but on average they cook in a 350°F oven for about 25 minutes. Sprinkle the cheese on top of the enchiladas after they are heated through.

What is an authentic enchilada made of?

In Mexico, enchiladas are traditionally made with corn tortillas that are dipped in a chili sauce and then filled with a variety of fillings, including meat, cheese, and vegetables. The filled tortillas are then rolled up and served with a variety of toppings, such as sour cream, salsa, and guacamole.