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creamy chicken enchiladas comfort

Chicken Enchiladas

These creamy chicken enchiladas combine tender shredded chicken with a velvety sauce made from cream soups, sour cream, and Mexican cheeses. Baked until golden and bubbling, they deliver the perfect balance of savory flavors with just enough spice to create a comforting family meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 people
Course: Main Course
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (10 1/2 ounce) Campbell's Cream of Chicken Soup
  • 1/2 cup milk
  • 1/2 teaspoon ground pepper
  • 2 cups Monterey Jack pepper cheese shredded
  • 1 can (4 ounce) diced green chilies
  • 3 tablespoons cilantro diced
  • 1 medium onion diced
  • 1 teaspoon Mexican oregano divided
  • 1 can (10 1/2 ounce) Campbell's Cream of Mushroom Soup
  • 3 cups Kraft Mexican mixed cheeses divided
  • 3 boneless chicken breasts
  • 2 cloves garlic diced
  • 1 teaspoon ground cumin divided
  • 1/2 cup sour cream
  • tortillas flour or corn
  • chicken broth for cooking chicken

Equipment

  • 13x9 baking dish
  • Pressure cooker
  • Mixing bowls

Method
 

  1. Place chicken breasts in pressure cooker with chicken broth, diced onion, diced garlic, 1/2 teaspoon cumin and 1/2 teaspoon Mexican oregano. Cook until chicken is tender and fully cooked.
  2. Shred or dice the cooked chicken and place in a bowl. Season with remaining 1/2 teaspoon cumin, 1/2 teaspoon Mexican oregano, and 1/2 teaspoon ground pepper. Toss to combine.
  3. Preheat oven to 375°F.
  4. In a separate bowl, combine cream of mushroom soup, cream of chicken soup, diced green chilies, sour cream, milk, diced cilantro, and 1 1/2 cups of the Mexican mixed cheese. Mix until smooth.
  5. Spread a thin layer of the soup mixture on the bottom of a 13x9 baking dish.
  6. Lay out each tortilla, add a tablespoon of the soup mixture and a portion of the seasoned chicken. Roll up and place seam-side down in the baking dish.
  7. Pour the remaining sauce over the enchiladas, making sure to cover all exposed tortilla edges.
  8. Sprinkle the Monterey Jack pepper cheese and remaining Mexican cheese over the top.
  9. Bake for 30 minutes until golden brown and bubbling.

Notes

For a time-saving alternative, use rotisserie chicken instead of cooking chicken breasts from scratch. Simply shred the meat and season according to the recipe.
These enchiladas can be assembled up to 24 hours in advance and refrigerated before baking. Just add 5-10 minutes to the baking time if cooking from cold.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven until heated through.