Why You’ll Love This Chicken Enchilada Recipe
When you take your first bite of these chicken enchiladas, you’ll understand why they’re a family favorite. The creamy, cheesy filling combines perfectly with the tender chicken, creating a flavor explosion in every mouthful.
I love how easy they’re to make, too! They come together quickly, making weeknight dinners a breeze. Plus, they’re customizable; you can add your favorite spices or veggies.
Everyone in my family looks forward to enchilada night, and I bet you will, too. With each cheesy, delicious bite, you’ll savor that comforting taste that feels like a warm hug on a plate.
Ingredients of Chicken Enchilada
Making chicken enchiladas is like wrapping up your favorite flavors in a warm tortilla hug. The combination of tender chicken, creamy soups, and a heavenly blend of cheeses creates a dish that’s not just delicious but also comforting.
Whether you’re cooking for a family dinner or just want to treat yourself, these enchiladas will deliver. Plus, they’re super easy to customize—if you’ve got a few extra veggies laying around, toss them in and make it your own.
Here’s what you’ll need to gather for this cheesy goodness:
- 3 boneless chicken breasts
- 1 medium onion
- 2 diced garlic cloves
- 3 tablespoons diced cilantro
- 1 teaspoon ground cumin (divided)
- 1 teaspoon Mexican oregano (divided)
- 1/2 teaspoon ground pepper
- 1 (4 ounce) can diced green chilies
- 1 (10 1/2 ounce) can Campbell’s Cream of Mushroom Soup
- 1 (10 1/2 ounce) can Campbell’s Cream of Chicken Soup
- 3 cups Kraft Mexican mixed cheeses
- 2 cups Monterey Jack pepper cheese
- 1/2 cup sour cream
- 1/2 cup milk
- Tortillas
Now, before you dash off to the grocery store, let’s chat about a few things. You can definitely switch up the types of cheese if you’re feeling adventurous—maybe throw in some cheddar or even a sprinkle of feta for a tangy twist.
And if you want to add some extra kick, consider tossing in a few jalapeños or your favorite hot sauce. This recipe is all about making it fit your taste, so don’t be shy. Remember, the kitchen is your playground, and these enchiladas are just the beginning of the fun.
How to Make Chicken Enchilada
Making chicken enchiladas is a delightful way to spend some time in the kitchen, and trust me, the end result is absolutely worth it. First, you’ll want to focus on those 3 boneless chicken breasts. You can prepare the chicken however you like, but I find that using a pressure cooker makes it super tender and flavorful. Add in some chicken broth, a medium onion, two diced garlic cloves, and sprinkle in 1/2 teaspoon of ground cumin and 1/2 teaspoon of Mexican oregano. Let it cook until the chicken is fully cooked, then shred it up or slice it as you prefer.
Once that’s done, toss the chicken in a bowl and mix in the remaining seasonings: another 1/2 teaspoon of cumin, some ground pepper, and the rest of the Mexican oregano. It’s like a flavor party in there, and your taste buds are invited.
Now, while your chicken is cooking, let’s plunge into the creamy goodness that will bring everything together. Grab a bowl and mix up one 10 1/2-ounce can of Campbell’s Cream of Mushroom Soup and one 10 1/2-ounce can of Campbell’s Cream of Chicken Soup. To that, add a 4-ounce can of diced green chilies, 1/2 cup of sour cream, and 1/2 cup of milk.
Oh, and don’t forget to stir in 1 1/2 cups of Kraft Mexican mixed cheeses along with 3 tablespoons of diced cilantro. This mixture is going to be the magical glue that holds your enchiladas together.
Alright, let’s put it all together. Preheat your oven to 375 degrees F (190 degrees C) while you get your 13×9 baking dish ready. Start by covering the bottom of the dish with a thin layer of that delicious soup mixture.
Then, take a tortilla, spoon a tablespoon of the soup mixture onto it, and add a generous portion of the seasoned chicken. Roll it up tightly and place it seam side down in the baking dish. Continue this until your dish is filled to the brim with these tasty rolls.
Pour any leftover soup mixture over the top and sprinkle with 2 cups of Monterey Jack pepper cheese for that extra cheesiness. Bake it for about 30 minutes or until you see a lovely golden-brown color on top. Just imagine all that melty cheese bubbling away. It’s pure comfort food perfection, and you’re going to love every bite.
Chicken Enchilada Substitutions & Variations
Although traditional chicken enchiladas are a favorite, there’s plenty of room for creativity when it comes to substitutions and variations. For a lighter option, I sometimes swap out the chicken for shredded turkey or even black beans for a vegetarian twist.
Instead of the usual tortillas, try using corn tortillas for a gluten-free version. I also love experimenting with different cheeses; goat cheese adds a unique flavor!
You can even spice things up by adding jalapeños or swapping the cream soups for a homemade salsa verde. The possibilities are endless, so don’t hesitate to personalize your enchiladas!
Additional Tips & Notes
When preparing chicken enchiladas, I’ve found a few tips that can elevate the overall dish.
First, don’t skimp on seasoning the chicken; it makes a huge difference in flavor. I also like to warm the tortillas briefly to make them pliable and easier to roll.
Using a mix of cheeses enhances the richness, so feel free to experiment! If you prefer a spicier kick, add jalapeños or a dash of hot sauce to the filling.
Finally, let the enchiladas rest for a few minutes after baking; this helps them set and makes serving easier.
Enjoy the deliciousness!