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Hey friends!
Are you in the mood for a delicious dinner? I’ve got a treat for you!
Today, I’m diving into my go-to recipe for sour cream chicken enchiladas with cream of chicken soup.
They’re creamy, cheesy, and packed with flavor.
Best part? They’re super easy to whip up on a busy weeknight!
Get ready to impress your taste buds! Let’s get started!
Ingredient Substitutions
For the cream of chicken soup, a homemade version can be prepared using chicken broth, milk, and flour. This allows for better control over sodium content and avoids preservatives. Alternatively, cream of mushroom or celery soup can be used for a different flavor profile. Sour cream can be replaced with Greek yogurt, which offers a similar tangy flavor and creamy texture while providing more protein and less fat. For a dairy-free option, consider using cashew cream or coconut cream, adjusting the seasoning to compensate for the flavor change. Tortillas can be swapped with corn tortillas for a gluten-free version, or large lettuce leaves for a low-carb alternative. If using lettuce, reduce cooking time and serve the filling over the leaves instead of rolling them. These substitutions maintain the dish’s essence while accommodating various dietary needs and preferences.
| Preparation Time | 20-30 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 40-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2100
- Protein: 100-120 g
- Fat: 90-110 g
- Carbohydrates: 150-170 g
Ingredients
- 2 – 3 boneless chicken breasts, cooked and shredded
- 1/2 onion, chopped
- 1 can of rotel
- 1 tablespoon taco seasoning
- 1 can cream of chicken soup
- 1 8 oz container sour cream
- 1 cup milk
- Handful of shredded cheese (any kind)
- 8-10 tortillas
Step 1: Prepare the Chicken and Onion
Preheat your oven to 350°F (175°C).
Begin by cooking and shredding 2 to 3 boneless, skinless chicken breasts, or use leftover chicken if available.
Chop half of an onion, or a quarter of it if the onion is large.
Step 2: Sauté and Combine Ingredients
In a large skillet, spray a bit of olive oil and sauté the chopped onion until it becomes soft.
Add the shredded chicken to the skillet, warming it through.
Stir in 1 can of Rotel and 1 tablespoon of taco seasoning, followed by half a can of cream of chicken soup.
Stir to combine all ingredients well.
Remove the skillet from heat when everything is heated through and well-mixed.
Step 3: Prepare the Baking Pan and Tortillas
Spray a 9×13 baking pan with non-stick spray.
Prepare 8 to 10 tortillas for filling.
Divide the chicken mixture evenly among the tortillas, placing a portion in the center of each.
Roll each tortilla tightly, ensuring to tuck in the sides, and place them seam side down in the prepared baking pan.
Step 4: Make the Sour Cream Sauce
In a separate bowl, mix together 1 cup of milk, 8 oz of sour cream, and the remaining half can of cream of chicken soup until smooth.
Pour this sour cream sauce evenly over the rolled tortillas in the baking pan, ensuring that they are well coated.
Step 5: Bake and Finish
Top the enchiladas with a handful of shredded cheese of your choice.
Bake in the preheated oven for about 20 minutes, or until the dish is bubbly.
Once done, let the enchiladas sit for about 10 minutes before serving to allow the sauce to thicken.
Step 6: Serve and Enjoy
After the enchiladas have rested, serve them hot.
Enjoy your delicious, homemade enchiladas with friends and family!
