Chicken Enchiladas With Cream Of Mushroom Soup Recipe

Welcome to a culinary journey where comfort food meets a dash of creativity! If you’re craving something hearty, flavorful, and easy to whip up on a busy weeknight (or even for a cozy weekend dinner), then you’re in the right place. We’re diving into a recipe that’s bound to become a regular on your menu: Chicken Enchiladas with Cream of Mushroom Soup.

This twist on a classic enchilada dish takes traditional ingredients and adds an extra layer of richness and flavor with the creamy, earthy goodness of mushroom soup. The result? A dish that’s irresistibly creamy, savory, and oh-so-satisfying. The best part? It’s easy to make, even if you’re a beginner in the kitchen.

So, let’s get into the details and explore exactly what you’ll need to make this indulgent yet simple dish.

Chicken Enchiladas With Cream Of Mushroom Soup Recipe

When you combine tender shredded chicken, gooey cheese, and the earthy creaminess of mushroom soup wrapped up in soft tortillas, you’ve got an enchilada recipe that’s not only filling but also bursting with flavor in every bite. This version of chicken enchiladas adds a luxurious twist to the typical red or green sauce, using mushroom soup to bring a comforting, creamy element to the dish.

Ingredients Needed

Before you dive into cooking, it’s essential to gather everything you’ll need to bring this creamy enchilada creation to life. Here’s a handy list of ingredients:

• Chicken breast or thighs (boneless, skinless) – About 3-4 cups shredded after cooking. You can use leftover chicken if you’ve got some on hand!
• Flour tortillas – Medium or large, depending on your preference. These will hold the chicken and sauce, so opt for something sturdy.
• Cream of mushroom soup – This will serve as the base for the creamy sauce. You can also substitute with cream of chicken soup if preferred.
• Sour cream – Adds an extra layer of creaminess and a slight tanginess to balance the richness of the soup.
• Shredded cheese – A combination of cheddar and Monterey Jack is typical, but feel free to mix it up with whatever cheese you love. The cheese will melt into a delicious gooey layer.
• Diced green chilies – For a little spice and flavor. You can use canned chilies or fresh, depending on your heat tolerance.
• Garlic powder and onion powder – For a flavor punch. These simple ingredients enhance the base flavors and tie everything together.
• Cumin and chili powder – These two spices are key to giving the enchiladas that Tex-Mex, smoky flavor.
• Chicken broth – To thin out the mushroom soup and create a smoother sauce that coats everything perfectly.
• Salt and pepper – To taste, as these will bring out the flavors and balance the dish.
• Fresh cilantro (optional) – For garnish and a touch of fresh flavor once the enchiladas are done.

Cooking Instructions

The best part about this recipe is how straightforward it is, even for novice cooks. With just a few simple steps, you’ll be well on your way to creating a cozy, comforting meal that tastes like it came from a professional kitchen.

1. Preheat the oven to 350°F (175°C).
2. Cook the chicken: In a large skillet, cook the chicken breasts over medium heat until fully cooked through (about 7-10 minutes per side). If you’re short on time, you can also cook the chicken in the instant pot or slow cooker. Shred the chicken using two forks or a stand mixer, depending on your preference.
3. Prepare the sauce: In a large mixing bowl, combine the cream of mushroom soup, sour cream, diced green chilies, chicken broth, garlic powder, onion powder, cumin, chili powder, and a pinch of salt and pepper. Stir everything together until it’s smooth and creamy.
4. Assemble the enchiladas: Lay out your tortillas on a flat surface. Spoon about 1/4 cup of shredded chicken onto the center of each tortilla, followed by a generous spoonful of the creamy mushroom sauce mixture. Sprinkle some shredded cheese on top. Roll up the tortillas tightly and place them seam-side down in a greased baking dish.
5. Top with sauce and cheese: Once all the tortillas are rolled up and arranged in the baking dish, pour the remaining sauce over the top, making sure to cover all of the enchiladas. Top with the remaining shredded cheese.
6. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Once the cheese is melted and bubbly, remove the foil and bake for an additional 5-10 minutes to let the top get golden and slightly crispy.
7. Serve: Once out of the oven, let the enchiladas cool for a few minutes. Garnish with fresh cilantro for a touch of color and flavor. Serve with a side of rice, beans, or a simple salad for the perfect meal.

Ingredient Insights

The ingredients for this recipe work together to create a beautiful balance of textures and flavors. Let’s break it down a bit more:

• Cream of Mushroom Soup: This is the star of the dish. It’s not just about adding creaminess; the mushrooms add an earthy, savory depth that traditional enchilada sauces don’t provide. Plus, it helps thicken the sauce and coat the chicken, giving the dish a luxurious mouthfeel.
• Sour Cream: Sour cream is the secret weapon here-it lightens up the richness of the mushroom soup, adding a slight tangy contrast that balances the flavors beautifully.
• Cheese: The combination of cheddar and Monterey Jack creates a melty, gooey texture that’s satisfying in every bite. Plus, the cheddar provides a sharper bite, while the Monterey Jack adds that smooth creaminess.
• Chicken Broth: This helps loosen up the soup and creates a thinner sauce that’s perfect for drizzling over your tortillas. It keeps the whole dish from becoming too heavy or stodgy.

Expert Tips

• Cook the chicken in advance: If you’re short on time, you can use a rotisserie chicken or pre-cooked chicken to speed up the process.
• Don’t overstuff the tortillas: While it’s tempting to fill each tortilla with as much chicken as possible, overstuffing can cause them to rip or spill open. A moderate amount of filling ensures a tidy roll and easier baking.
• Layer the sauce: If you want the sauce to penetrate the tortillas a bit more, spoon some of the creamy sauce into the bottom of the baking dish before adding the rolled-up enchiladas. This will help keep the tortillas moist and flavorful.
• For a little crunch: Sprinkle some crushed tortilla chips over the top of the enchiladas before baking. They’ll add a nice contrast to the creamy texture.

Recipe Variations

One of the beauties of this recipe is how adaptable it is. Feel free to get creative and tailor it to your preferences:

• Swap the chicken: Try using ground beef, turkey, or even shredded pork for a different twist on the flavor.
• Vegetarian Version: For a meat-free option, use black beans, roasted vegetables, or a combination of both in place of the chicken. Adding corn or spinach can bring in extra textures and flavors.
• Spicy Enchiladas: If you like heat, consider adding some diced jalapeños to the sauce or drizzling over some hot sauce just before serving.
• Gluten-Free: Simply swap out the flour tortillas for gluten-free alternatives, and you’ve got a dish that’s safe for those avoiding gluten.

Final Words

There’s no denying that comfort food like chicken enchiladas is something special. They’re easy to make, versatile, and utterly satisfying. The rich, creamy mushroom soup elevates this classic dish, giving it a depth of flavor that’s hard to resist. Whether you’re feeding your family, hosting a gathering, or just treating yourself to a delicious homemade dinner, these enchiladas are bound to be a hit.