Tired of the same old dinner routine? Spice up your weeknights with a tantalizing Cream of Chicken Soup Enchilada Recipe that will leave you craving more. This dish combines the comforting flavors of cream of chicken soup with the tantalizing spices of Mexican cuisine, creating a symphony of flavors that will dance on your taste buds.
Enchiladas are a beloved Mexican dish that has captured the hearts and stomachs of people worldwide. The combination of tender tortillas, flavorful fillings, and melted cheese is irresistible. But what makes this Cream of Chicken Soup Enchilada Recipe truly special is the creamy, savory sauce that coats each enchilada like a warm embrace.
Cream of chicken soup adds an unexpected yet delightful twist to the classic enchilada. Its rich, velvety texture creates a smooth backdrop for the spices, filling every bite with a comforting warmth. It’s the perfect recipe for a cozy dinner on a chilly night or a satisfying lunch that will brighten up your afternoon.
How To Make
Preparing this delectable dish is easier than you might think. With a few simple ingredients and a bit of patience, you’ll have a piping hot plate of Cream of Chicken Soup Enchiladas ready to devour.
Ingredients:
- 12 corn tortillas
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 cup milk
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can sweet corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup sliced green onions
- Sour cream, optional
Equipment:
- 9×13 inch baking dish
- Mixing bowls
- Measuring cups and spoons
- Stovetop or oven
Step-by-Step Instructions:
1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. In a large bowl, whisk together the cream of chicken soup, milk, black beans, sweet corn, tomatoes, chili powder, cumin, salt, and pepper.
3. Dip each tortilla in the sauce and fill it with about 1/4 cup of the filling.
4. Place the filled tortillas in the prepared baking dish.
5. Pour any remaining sauce over the enchiladas.
6. Sprinkle with shredded cheddar cheese.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
8. Garnish with sliced green onions and sour cream, if desired.
Tips or Possible Variations:
For a spicier dish, add a touch of cayenne pepper or hot sauce to the sauce.
Feel free to substitute your favorite fillings. Some popular options include shredded chicken, ground beef, or vegetables such as bell peppers and onions.
Top the enchiladas with guacamole, pico de gallo, or salsa for an extra burst of flavor.
Prepare the enchiladas ahead of time and refrigerate them until ready to bake. This way, you can have a delicious meal ready to go when you’re short on time.
This Cream of Chicken Soup Enchilada Recipe is a versatile dish that can be tailored to your taste preferences. Don’t be afraid to experiment with different ingredients and flavors to create your perfect enchilada experience.
