This Chicken Enchiladas V recipe offers a delightful blend of tender chicken, creamy sauce, and a hint of spice, all wrapped in soft flour tortillas and baked to perfection. It’s a comforting dish that’s sure to become a family favorite.
Why You’ll Love This Recipe
- Simple Ingredients: Utilizes common pantry staples, making it convenient to prepare.
- Quick Preparation: With a total time of just 45 minutes, it’s perfect for weeknight dinners.
- Customizable: Easily adaptable to suit various taste preferences and dietary needs.
Ingredients
- 1 (10.5 ounce) can condensed cream of chicken soup
- ½ cup sour cream
- 1 tablespoon margarine
- 1 onion, chopped
- 1 teaspoon chili powder
- 2 cups chopped cooked chicken breast
- 1 (4 ounce) can chopped green chile peppers, drained
- 8 (8 inch) flour tortillas
- 1 cup shredded Cheddar cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Set your oven to 350°F (175°C).
- Prepare Sauce: In a small bowl, mix the condensed cream of chicken soup with sour cream and set aside.
- Cook Filling: Melt margarine in a medium saucepan over medium-high heat. Add chopped onion and chili powder; sauté until the onion is tender. Stir in chopped chicken, drained green chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
- Assemble Enchiladas: Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in a greased 9×13-inch baking dish.
- Add Sauce and Cheese: Pour the remaining soup mixture over the rolled tortillas and sprinkle with shredded Cheddar cheese.
- Bake: Bake in the preheated oven for about 25 minutes, or until the cheese is melted and bubbly.
Servings and Timing
- Servings: This recipe yields 8 enchiladas, serving approximately 4 to 6 people.
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Variations
- Protein Alternatives: Substitute chicken with cooked ground beef, turkey, or shredded pork for a different flavor profile.
- Vegetarian Option: Replace meat with a medley of sautéed vegetables like bell peppers, zucchini, and mushrooms, or use beans such as black beans or pinto beans.
- Spice Level: Adjust the heat by adding diced jalapeños to the filling or using a spicier chili powder.
- Cheese Choices: Experiment with different cheeses like Monterey Jack, Colby-Jack, or a Mexican cheese blend.
Storage/Reheating
- Refrigeration: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- Freezing: Place cooled enchiladas in a freezer-safe container and freeze for up to 3 months.
- Reheating: For refrigerated enchiladas, reheat in the microwave for 1-2 minutes or in a preheated oven at 350°F (175°C) for about 10 minutes. For frozen enchiladas, thaw overnight in the refrigerator before reheating.
FAQs
1. Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas can be used; however, they may be more prone to breaking. To prevent this, warm them slightly before filling to make them more pliable.
2. How can I make this dish gluten-free?
Use gluten-free tortillas and ensure that the condensed cream of chicken soup is also gluten-free.
3. What can I serve alongside these enchiladas?
They pair well with Spanish rice, refried beans, or a fresh green salad.
4. Can I prepare the enchiladas ahead of time?
Yes, assemble the enchiladas without baking, cover tightly, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding an extra 5-10 minutes to the cooking time.
5. How do I prevent the tortillas from becoming soggy?
Lightly frying the tortillas before filling can create a barrier that prevents them from absorbing too much sauce.
6. Is it possible to make this recipe dairy-free?
Substitute dairy products with plant-based alternatives, such as dairy-free sour cream and cheese, and use a dairy-free cream of chicken soup.
7. Can I add beans to the filling?
Absolutely, adding black beans or pinto beans can enhance the nutritional value and make the dish heartier.
8. What type of chili powder works best?
A mild chili powder is recommended, but you can adjust the heat level according to your preference.
9. How can I make the enchiladas healthier?
Use whole wheat tortillas, low-fat dairy products, and add more vegetables to the filling to increase fiber and reduce calories.
10. Can I use rotisserie chicken for this recipe?
Yes, using shredded rotisserie chicken is a great time-saver and adds excellent flavor.
Conclusion
Chicken Enchiladas V is a versatile and delicious dish that’s easy to prepare and customize. Whether you’re serving a family dinner or entertaining guests, this recipe is
Print
Chicken Enchiladas V Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings (8 enchiladas)
- Category: Main Course, Mexican-Inspired
- Method: Baking
- Cuisine: Mexican-American
- Diet: Gluten Free
Description
These Chicken Enchiladas V are a comforting, cheesy, and flavorful dish featuring tender chicken, a creamy sauce, and just the right amount of spice. Quick and easy to make, they’re perfect for a satisfying weeknight dinner or a crowd-pleasing meal!
Ingredients
- 1 (10.5 oz) can condensed cream of chicken soup
- ½ cup sour cream
- 1 tablespoon margarine (or butter)
- 1 onion, chopped
- 1 teaspoon chili powder
- 2 cups chopped cooked chicken breast
- 1 (4 oz) can chopped green chile peppers, drained
- 8 (8-inch) flour tortillas
- 1 cup shredded Cheddar cheese
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare Sauce: In a small bowl, mix condensed cream of chicken soup with sour cream. Set aside.
- Cook Filling: Melt margarine in a medium saucepan over medium-high heat. Sauté onion and chili powder until onion is tender. Stir in cooked chicken, green chile peppers, and 2 tablespoons of the soup mixture. Cook until heated through.
- Assemble Enchiladas: Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the remaining soup mixture over the tortillas and sprinkle with shredded Cheddar cheese.
- Bake: Bake for 25–30 minutes until cheese is melted and bubbly.
- Serve: Let cool slightly before serving. Enjoy warm!
Notes
- Corn Tortilla Option: Use corn tortillas instead of flour, warming them first to prevent breaking.
- Spice Level: Add jalapeños or extra chili powder for more heat.
- Dairy-Free Alternative: Use plant-based sour cream, cheese, and a dairy-free soup substitute.
- Storage: Refrigerate for up to 3 days or freeze for up to 3 months.
Your email address will not be published. Required fields are marked *