Oh, let me tell you about this dish! If you’re looking for comfort food that practically hugs you from the inside, Sour Cream Chicken Enchiladas with Cream of Chicken Soup is an absolute winner. Imagine tender, juicy chicken wrapped in soft tortillas, smothered in a rich, creamy sauce that’s packed with flavor-and baked until bubbly and golden. This isn’t just any enchilada; it’s a cozy, creamy twist on the classic Mexican favorite that makes weeknight dinners feel like a treat. It’s the kind of meal that invites leftovers because, let’s be honest, it’s even better the next day.
Sour Cream Chicken Enchilada Cream Of Chicken Soup Recipe
This recipe combines the creaminess of sour cream with the comforting heartiness of cream of chicken soup. It’s deceptively simple but delivers big on flavor. The sauce clings to the chicken and tortillas perfectly, while the cheese melts into gooey, golden perfection. Whether you’re cooking for a crowd or just for yourself, this recipe is incredibly satisfying.
Ingredients Needed
Here’s everything you’ll need to pull off this creamy, dreamy dish:
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Chicken
- 3 cups cooked, shredded chicken (rotisserie chicken works wonders here!)
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Tortillas
- 8-10 soft flour tortillas
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Creamy Base
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
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Cheese
- 2 cups shredded cheddar cheese (or a Mexican blend for extra flavor)
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Seasoning & Flavor
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder (optional, for a mild kick)
- Salt and black pepper to taste
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Optional Extras
- 1/2 cup chopped green chilies or jalapeños
- 1/4 cup chopped fresh cilantro for garnish
- 1/4 cup diced onions for added flavor
Cooking Instructions
Let’s walk through this step by step:
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Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
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Prepare The Sauce
- In a medium bowl, mix together cream of chicken soup and sour cream until smooth.
- Add garlic powder, onion powder, chili powder, salt, and pepper. Adjust seasoning to your taste.
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Assemble The Enchiladas
- Place a tortilla on a flat surface.
- Spoon 1/4 cup of shredded chicken down the center of the tortilla.
- Sprinkle a little cheese and, if desired, some green chilies or onions.
- Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas.
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Top & Bake
- Pour the creamy sauce evenly over the rolled enchiladas.
- Sprinkle the remaining cheese on top.
- Bake for 25-30 minutes, until cheese is melted and bubbly, and the sauce is slightly golden around the edges.
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Garnish & Serve
- Sprinkle chopped fresh cilantro over the top for color and fresh flavor.
- Serve hot with your favorite sides-rice, beans, or a crisp salad.
Ingredient Insights
- Chicken: Using rotisserie chicken is a lifesaver-it’s already cooked, flavorful, and juicy. Shredding it finely helps it blend seamlessly with the sauce.
- Cream of chicken soup: This is your secret weapon for that rich, creamy texture. It’s versatile and can also be substituted with homemade white sauce if you’re feeling ambitious.
- Sour cream: Balances the saltiness of the soup and cheese, giving the enchiladas a tangy, smooth finish.
- Cheese: Cheddar is classic, but mixing in Monterey Jack or pepper jack adds a subtle creaminess and kick.
- Tortillas: Flour tortillas are preferred for their softness and pliability, but corn tortillas can work if you slightly warm them first.
Expert Tips
- Don’t overstuff: It’s tempting, but overstuffing tortillas can make rolling tricky and the enchiladas too dense.
- Sauce first, then roll: Pouring a thin layer of sauce in the baking dish before placing the enchiladas prevents sticking and ensures every bite is saucy.
- Cheese layering: For maximum gooeyness, sprinkle some cheese inside the tortilla and some on top. Double the fun!
- Rest before serving: Letting the dish sit for 5-10 minutes after baking helps the sauce thicken slightly and makes serving cleaner.
Recipe Variations
- Spicy version: Add diced jalapeños or a splash of hot sauce to the sauce mixture.
- Vegetarian twist: Swap chicken with sautéed mushrooms, zucchini, or beans for a hearty veggie version.
- Mexican fiesta: Add black beans, corn, and diced bell peppers to the chicken filling for extra texture and color.
- Cheesy deluxe: Mix in cream cheese or pepper jack for a richer, creamier sauce.
Final Words
This recipe is all about cozy comfort and flavor. It’s straightforward enough for a weeknight meal but impressive enough for guests. Every bite brings a creamy, cheesy hug with a touch of tangy sour cream and savory chicken. And the best part? Leftovers reheat beautifully, making your lunch the next day a delight.
FAQs
What Ingredients Are Needed For Sour Cream Chicken Enchiladas With Cream Of Chicken Soup?
The key ingredients include cooked shredded chicken, flour or corn tortillas, sour cream, cream of chicken soup, shredded cheese (cheddar or Mexican blend), diced onions, garlic, green chilies or enchilada sauce, and optional seasonings such as cumin, chili powder, salt, and pepper.
Can I Make This Recipe Ahead Of Time?
Yes, you can assemble the enchiladas a day in advance. Store them covered in the refrigerator and bake just before serving to maintain freshness and prevent the tortillas from becoming soggy.
Is It Possible To Make This Recipe Without Cream Of Chicken Soup?
Yes, you can substitute with a homemade cream sauce using butter, flour, milk, and seasonings. This gives you more control over flavor and reduces processed ingredients.
How Do I Make The Enchiladas Creamy Without Them Being Watery?
Mix the sour cream with the cream of chicken soup and a small amount of shredded cheese before spreading it in the tortillas. Avoid adding excess liquid, and drain any canned ingredients like chilies or beans to maintain a thicker consistency.
Can I Use Rotisserie Chicken For This Recipe?
Absolutely. Rotisserie chicken works well because it is already cooked and flavorful. Just shred the meat and remove any skin or excess fat before incorporating it into the filling.
What Type Of Cheese Works Best In Sour Cream Chicken Enchiladas?
Shredded cheddar, Monterey Jack, or a Mexican blend are ideal. These cheeses melt well and complement the creamy sauce without becoming oily or separating.
Can I Make This Recipe Gluten-free?
Yes, by using gluten-free tortillas and ensuring that your cream of chicken soup is labeled gluten-free, you can adapt this recipe for a gluten-sensitive diet.
How Long Should I Bake The Enchiladas?
Bake uncovered at 350°F (175°C) for approximately 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
Can I Freeze Sour Cream Chicken Enchiladas?
Yes, they freeze well. Assemble the enchiladas in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Bake from frozen at 350°F (175°C), adding extra 10-15 minutes to ensure even heating.
What Are Some Common Variations Of This Recipe?
Popular variations include adding black beans, corn, or spinach for extra texture and nutrition, using a red enchilada sauce instead of green, or incorporating spices like smoked paprika, cayenne, or taco seasoning for a more robust flavor.