Are you craving a comforting, flavorful meal that's also surprisingly easy to make? Look no further! This Chicken Enchilada recipe using cream of mushroom soup is a delicious twist on a classic, perfect for busy weeknights or a relaxed weekend dinner. It’s a fantastic example of homemade cooking that doesn't require hours in the kitchen. This recipe delivers a rich, cheesy, and satisfying dish the whole family will love. Get ready to experience the best of easy recipes and healthy meals combined!
Ingredients:
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken works great!)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- Salt and pepper to taste
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6-8 corn or flour tortillas
Instructions:
Get Started: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. This is a crucial step for easy cleanup later!
Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Don't burn the garlic – it'll make the whole dish bitter.
Create the Sauce: Stir in the cream of mushroom soup, milk, chili powder, cumin, oregano, salt, and pepper. Bring to a simmer, stirring occasionally, until heated through. This simple sauce is the heart of the dish.
Combine Ingredients: Add the shredded chicken and the undrained can of Rotel to the sauce. Gently stir to combine all the ingredients.
Assemble the Enchiladas: Fill each tortilla with about 1/4 cup of the chicken mixture. Roll up tightly and place seam-down in the prepared baking dish.
Bake & Broil: Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the enchiladas. Bake for 20-25 minutes, or until the cheese is melted and bubbly. For an extra crispy topping, broil for the last 1-2 minutes, but watch carefully to prevent burning.
Tips for the Best Chicken Enchiladas:
- Rotisserie Chicken Hack: Using pre-cooked rotisserie chicken is a fantastic time saver. It's delicious and makes this already quick dinner even faster!
- Spice Level: Adjust the amount of chili powder to your preference. For a spicier kick, add a pinch of cayenne pepper.
- Cheese Variations: Feel free to experiment with different types of cheese. Pepper Jack, Colby Jack, or even a Mexican blend would all be delicious.
- Veggie Boost: Add a can of drained black beans or corn to the chicken mixture for extra protein and nutrients.
Nutritional Information (per serving, approximate):
This information is based on 8 servings and may vary depending on specific ingredients used.
- Calories: Approximately 350-400
- Protein: Approximately 25-30g
- Fat: Approximately 18-22g
- Carbohydrates: Approximately 25-30g
Variations:
- Vegetarian Enchiladas: Substitute the chicken with black beans, lentils, or your favorite vegetarian protein.
- Green Chile Enchiladas: Use only green chilies instead of Rotel, or add more for a bolder flavor.
- Creamy Tomato Enchiladas: Replace cream of mushroom soup with cream of tomato soup for a different flavor profile.
This Chicken Enchilada recipe with cream of mushroom soup is a perfect example of delicious dishes that are easy to make. It's a versatile and satisfying meal that's sure to become a family favorite. Enjoy!