enchilada recipe with cream of chicken
The Best enchilada recipe with cream of chicken
Oh, this enchilada recipe with cream of chicken is one of those simple dishes that just hits the spot every time. I’ve been making it for years, and it’s always a crowd-pleaser, whether it’s a casual family dinner or a gathering with friends. The rich, creamy sauce ties everything together perfectly, and it’s that kind of dish that feels indulgent but still feels like a home-cooked meal. My kids—especially my teenage boys—love it because it’s comforting, and honestly, it’s one of those meals that makes everyone feel good after a long week. It’s not too heavy, but it’s satisfying, and the flavors are balanced just right.
I love this recipe because it’s so versatile. You can make it with chicken, turkey, or even beef, and it works just as well for a quick weeknight dinner as it does for a special occasion like a holiday meal or a weekend brunch. Plus, the cream of chicken sauce adds a nice depth of flavor that most people don’t get enough of in their diets. It’s not just about the taste—it’s also a great way to sneak in some extra protein and healthy fats without making anyone feel like they’re eating something too heavy. My husband always says it’s the only dish that makes him feel like he’s eating like a king, and honestly, that’s the kind of satisfaction I’m after. It’s a recipe that’s easy to customize, too—you can add cheese, veggies, or even some spicy peppers if you want to kick it up a notch. And the best part? It’s always a hit with the kids, even when they’re picky eaters. They’ll eat it every single time, and that’s a win in my book.
Classic Cream of Chicken Enchiladas
A comforting dish featuring tender chicken in a creamy tomato-based sauce, rolled in fluffy tortillas, and topped with melted cheese. This recipe is a must-try for any occasion.
🥘Ingredients
- 6 large flour tortillas (8-inch)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 2 lbs boneless chicken breast or thigh, diced
- 1 cup chicken broth
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup tomato sauce
- 1 cup shredded cheese
- 1 cup chicken broth
- 1 tsp garlic powder
- ½ tsp dried oregano
- Salt and pepper to taste
- ½ cup shredded cheese
- 1 cup sour cream
- 1 tbsp chopped green onions
👨🍳Directions
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1 Preheat oven to 375°F (190°C). In a skillet, cook diced chicken with cumin, paprika, garlic powder, onion powder, salt, and pepper over medium heat until fully cooked (~10 mins). Remove from heat and stir in chicken broth.
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2 In a separate bowl, whisk together heavy cream, tomato sauce, chicken broth, garlic powder, oregano, salt, and pepper. Slowly pour sauce into the chicken mixture while stirring.
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3 Heat a large oven-safe skillet or baking dish. Spread half of the cheese on the bottom. Roll out tortillas slightly and fill each with chicken mixture. Place filled tortillas seam-side down in the dish, covering the cheese.
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4 Pour half of the cream sauce over the enchiladas. Sprinkle remaining cheese on top. Cover with foil and bake for 20 minutes.
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5 Remove foil, top with remaining sauce and cheese, and bake for another 10 minutes until bubbly and golden. Let rest for 5 minutes before serving.
🔧Equipment
- Mixing bowls
- Skillet
- Oven
- Baking dish (9×13-inch)
- Mixing spoon
- Foil
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Cream of Chicken Enchiladas Works
This enchilada recipe with cream of chicken is always a crowd-pleaser because it’s hearty, comforting, and easy to customize for any gathering—whether it’s a casual family dinner or a bigger event. The creamy chicken sauce adds richness that pairs perfectly with the tortillas, while the toppings let everyone adjust the flavor to their taste. It’s a reliable go-to that never disappoints, especially when you want something filling and satisfying for everyone around the table.
❓ Frequently Asked Questions About Cream of Chicken Enchiladas
What is the best way to prepare the filling for enchiladas with cream of chicken?
The best filling for enchiladas with cream of chicken combines ground beef, shredded chicken, and a blend of seasonings like cumin, paprika, garlic powder, and salt. Cook the ground beef in a skillet until browned, then add diced onions and bell peppers. Once softened, mix in cooked shredded chicken, a can of cream of chicken soup (or homemade chicken broth and cream cheese for a richer texture), and seasonings. For extra flavor, you can add a splash of chicken broth or a pinch of black pepper and oregano.
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How do I ensure the enchiladas stay soft and not dry when baking?
To keep enchiladas soft and moist, use a combination of techniques. First, ensure your tortillas are warm (not too hard) by wrapping them in a damp towel and heating them in a dry skillet for 30 seconds per side. Layer the filling generously but not overly so, as excess moisture can make them soggy. After assembling, place enchiladas in a baking dish and pour about ½ cup of chicken broth or water over them. Cover with foil and bake at 375°F (190°C) for 20 minutes. Then, remove the foil and bake for another 10–15 minutes until crispy on top. Avoid overcrowding the dish to allow even heat distribution.
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Can I substitute cream of chicken soup with another ingredient, and if so, what?
Yes, you can substitute cream of chicken soup with a few alternative ingredients while keeping the dish flavorful. Here are some options: – Homemade cream sauce: Blend 1 cup heavy cream, ½ cup shredded cheddar cheese, 2 tbsp butter, 1 tsp garlic powder, and ½ tsp onion powder. – Coconut milk: Use 1 can full-fat coconut milk (lightly simmered with a pinch of salt and spices) for a creamy, slightly tropical twist. – Chicken broth + cream cheese: Mix 1 cup chicken broth with ½ cup softened cream cheese, 1 tbsp butter, and seasonings. – Cashew cream: Blend soaked cashews with water, a splash of lemon juice, and a pinch of salt for a dairy-free option. Always adjust cooking time slightly if substituting to avoid a runny filling.
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What are the best tortillas to use for enchiladas with cream of chicken?
For classic enchiladas with cream of chicken, the best tortillas are soft, slightly pliable, and thick enough to hold the filling without tearing. The ideal choices include: – Flour tortillas: Look for 6-inch or 8-inch sizes (thicker than typical restaurant tortillas). Warm them before use to prevent cracking. – Corn tortillas: While less common for this recipe, they work well if you prefer a traditional Mexican style. Soak them briefly in warm water before assembling. – Gluten-free tortillas: If needed, use certified gluten-free flour tortillas to avoid cross-contamination. Avoid very thin or hard tortillas—they’ll break under the weight of the filling. Store-bought tortillas work fine, but fresh or slightly warmed ones yield the best results.
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How do I prevent the enchiladas from becoming greasy or too oily when baking?
To keep enchiladas from becoming greasy, follow these tips: 1. Preheat the oven properly: Ensure it reaches 375°F (190°C) before adding the dish to avoid uneven cooking. 2. Use a baking dish with a lid: Place enchiladas in a shallow, oven-safe dish (like a 9×13-inch pan) and cover with foil to trap steam and prevent excess oil from escaping. 3. Reduce oil in the filling: If your recipe calls for butter or oil, use just 1–2 tbsp total (or omit if possible) and distribute it evenly. 4. Bake uncovered briefly: After covering with foil, remove it for the last 10–15 minutes to let the top crisp slightly without excess oil. 5. Drain excess liquid: If your filling has a lot of moisture (e.g., from broth), simmer it slightly before assembling to reduce liquid content. 6. Avoid overfilling: Pack the tortillas tightly but not overly full—extra filling can lead to sogginess and oiliness.
