This recipe delivers classic, comforting enchiladas with a creamy, cheesy filling made simple with the help of cream of chicken soup. Perfect for a weeknight dinner or a casual gathering, this dish is sure to be a hit with the whole family. It's quick, easy, and customizable to your liking!
What Makes This Enchilada Recipe So Good?
This recipe balances ease of preparation with delicious flavor. The cream of chicken soup provides a rich, creamy base, cutting down on prep time without sacrificing taste. We'll guide you through making a flavorful filling and assembling perfectly rolled enchiladas, resulting in a satisfying meal that's ready in under an hour.
Ingredients You'll Need:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound ground chicken or turkey
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 cup milk or chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- Salt and pepper to taste
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 12 corn tortillas
- 1 cup enchilada sauce (your favorite brand)
Instructions: Step-by-Step Guide to Enchilada Perfection
1. Preparing the Filling:
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. Add the ground chicken and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. Creating the Creamy Chicken Mixture:
Stir in the cream of chicken soup, milk (or broth), chili powder, cumin, oregano, salt, and pepper. Add the undrained Rotel. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld.
3. Assembling the Enchiladas:
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Pour a thin layer of enchilada sauce on the bottom of the baking dish.
Warm the tortillas. You can do this by microwaving them for 15-20 seconds, or wrapping them in a damp paper towel and microwaving for 30 seconds. This makes them more pliable and prevents them from breaking.
Fill each tortilla with about 1/3 cup of the chicken mixture. Roll up tightly and place seam-down in the prepared baking dish.
4. Baking to Perfection:
Pour the remaining enchilada sauce over the rolled enchiladas. Sprinkle generously with cheddar and Monterey Jack cheese.
Bake for 20-25 minutes, or until the cheese is melted, bubbly, and the enchiladas are heated through.
5. Serving and Enjoying:
Let the enchiladas rest for a few minutes before serving. Garnish with your favorite toppings, such as sour cream, avocado, cilantro, or green onions.
Frequently Asked Questions (FAQs)
Can I use different types of cheese?
Absolutely! Experiment with your favorite cheeses. Monterey Jack, Colby Jack, pepper jack, or even a Mexican blend would all be delicious.
Can I make this recipe ahead of time?
You can prepare the chicken filling ahead of time and store it in the refrigerator. Assemble the enchiladas just before baking.
What kind of tortillas should I use?
Corn tortillas are traditional for enchiladas, but you could also use flour tortillas if desired.
Can I substitute the cream of chicken soup?
While cream of chicken soup adds a unique creamy texture and flavor, you could experiment with cream of mushroom soup or even a homemade creamy sauce. Keep in mind the flavor profile will change.
How can I make this spicier?
Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the chicken filling for extra heat. You can also use a spicier enchilada sauce.
Tips for Enchilada Success
- Don't overfill the tortillas – this will make them harder to roll and could lead to spills.
- Warming the tortillas is key to preventing them from cracking.
- If you're short on time, you can use pre-shredded cheese.
- Feel free to add other vegetables to the filling, such as bell peppers or onions.
This recipe provides a delicious and easy way to enjoy classic enchiladas. Enjoy!
