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creamy chicken enchiladas recipe

Creamy Chicken Enchilada Recipe for Cozy Nights

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Ingredients Method

Ingredients
  

  • For the Chicken
  • 3 boneless chicken breasts
  • 1 medium onion
  • 2 diced garlic cloves
  • 1 teaspoon ground cumin divided
  • 1 teaspoon Mexican oregano divided
  • 1/2 teaspoon ground pepper
  • For the Creamy Sauce
  • 1 10 1/2 ounce can Campbell's Cream of Mushroom Soup
  • 1 10 1/2 ounce can Campbell's Cream of Chicken Soup
  • 1 4 ounce can diced green chilies
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 3 tablespoons diced cilantro
  • For Assembly
  • 3 cups Kraft Mexican mixed cheeses
  • 2 cups Monterey Jack pepper cheese
  • Tortillas as needed

Method
 

  1. Cook the chicken using your preferred method with onion, garlic, 1/2 teaspoon cumin, and 1/2 teaspoon Mexican oregano until fully cooked and tender.
  2. Shred, dice, or slice the cooked chicken and place it in a bowl.
  3. Season the chicken with the remaining 1/2 teaspoon cumin, 1/2 teaspoon Mexican oregano, and 1/2 teaspoon ground pepper, then mix well.
  4. In a large bowl, combine cream of mushroom soup, cream of chicken soup, diced green chilies, sour cream, milk, cilantro, remaining seasonings, and 1 1/2 cups of the Mexican mixed cheese until smooth.
  5. Preheat the oven to 375°F (190°C).
  6. Spread a thin layer of the soup mixture in the bottom of a 13×9-inch baking dish.
  7. Spread about 1 tablespoon of sauce onto a tortilla, add seasoned chicken, roll tightly, and place seam-side down in the baking dish.
  8. Repeat with remaining tortillas until the dish is full.
  9. Pour the remaining sauce evenly over the enchiladas.
  10. Sprinkle Monterey Jack pepper cheese over the top.
  11. Bake for 30 minutes until bubbly and lightly golden.