Easy sour cream chicken enchiladas with cream of chicken soup

Q: Should you cover enchiladas when you put them in the oven?

If youre baking enchiladas for a short amount of time, its probably best to leave them uncovered. This will help to prevent them from becoming too soggy. However, if youre baking them for a longer period of time, covering them may be necessary to prevent them from drying out.

Total Time

Table of Contents Show

Ingredients
Directions
Nutrition Facts
Recommended Video
Ingredients:
Directions:
See What Cook'n Can Do
What is the secret to good enchiladas?
Should you cover enchiladas when you put them in the oven?
How do you keep enchiladas from getting soggy when baking?
How do you make real good chicken enchiladas?

Prep: 15 min. Bake: 25 min. + standing

Makes

10 servings

A must for any Mexican meal at my house, try these enchiladas as a main dish or include them as part of a buffet. —Cheryl Pomrenke, Coffeyville, Kansas

Chicken Enchiladas with Cream of Chicken Soup Recipe photo by Taste of Home

Ingredients

3 cups shredded cheddar cheese, divided
2 cups shredded Monterey Jack cheese
2 cups chopped cooked chicken
2 cups sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) chopped green chilies
2 tablespoons finely chopped onion
1/4 teaspoon pepper
1/8 teaspoon salt
10 flour tortillas (8 inches), warmed
Pico de gallo, optional

Directions

In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13x9-in. baking dish.
Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. If desired, serve with pico de gallo.

Nutrition Facts

1 each: 663 calories, 39g fat (23g saturated fat), 144mg cholesterol, 1160mg sodium, 39g carbohydrate (3g sugars, 1g fiber), 35g protein.

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Serves: 12

One of our family traditions in May is to celebrate Cinco de Mayo. We love Mexican food and it's a great excuse to make a lot of it! We try to invite another family over to share our meal with us. This recipe is one of our favorite Mexican meals, although it's probably not very authentic. This recipe can feed a lot and it's also a great recipe to freeze if you have more than your family can eat. For a healtheir version, try substituting plain greek yogurt for the sour cream.

Yield: 24 enchiladas
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Ingredients:

2	boneless, skinless chicken breast
2 (15 1/2-ounce) cans	Campbell's Cream of Chicken Soup
1 can	diced green chili
1 cup	sour cream
1 1/2 cups	shredded Monterey Jack-Colby cheese
24	flour tortilla

Directions:

Cook chicken, shred it, and set it aside. Preheat oven to 350 degrees. In a large bowl mix the cream of chicken soup, green chilies, sour cream, and 1 cup of the cheese. Add the shredded chicken and mix. Place 2 Tablespoons of the chicken mixture inside one flour tortilla. Roll the tortilla and place inside a greased baking dish. Continue placing the mixture inside the tortillas and rolling them until you've used all the tortillas. If there is any mixture left, spread it over top of the tortillas. Put the remaining 1/2 cup of cheese on top of the tortillas. You can also add green onions or black olives on top as garnishes. Bake the enchiladas at 350 for 25-30 minutes or until they are hot all the way through. If you decide to freeze some of them, freeze them before baking. Add another 10-15 minutes on the bake time for frozen enchiladas.

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    Cristina Duke
    Monthly Newsletter Contributor since 2014
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What is the secret to good enchiladas?

Treat Your Tortillas Right The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.

Should you cover enchiladas when you put them in the oven?

If you're baking enchiladas for a short amount of time, it's probably best to leave them uncovered. This will help to prevent them from becoming too soggy. However, if you're baking them for a longer period of time, covering them may be necessary to prevent them from drying out.

How do you keep enchiladas from getting soggy when baking?

After you fry and drain the tortilla, dip both sides into your enchilada sauce to coat the entire tortilla. Dipping your tortillas in sauce will ensure even distribution — and means you can use less sauce on the bottom of the baking dish, which will prevent them from getting soggy.

How do you make real good chicken enchiladas?

Cooking Instructions: Microwave Oven: Remove Enchilada tray from box. Leave Enchiladas wrapped in film and poke holes to ventilate. Place: Tray in microwave and heat on high for 3:30 to 4:30 min. Let sit 1 minute.