Why You’ll Love This these Mexican Chicken Enchiladas
These enchiladas are the kind of comfort food that makes you want to curl up on the couch with a fork and forget about everything else.
The creamy, cheesy sauce blankets tender seasoned chicken in a way that’s basically a warm hug in casserole form, and honestly, who doesn’t need more warm hugs these days.
Plus, you can prep most of this ahead of time, which means you get to look like a kitchen superhero without actually breaking a sweat.
Ingredients List
Let me break down everything you’ll need to create this melty, cheesy masterpiece that’ll have your kitchen smelling like a Mexican restaurant.
- 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
- Flour tortillas
A few things to keep in mind about these ingredients:
- This recipe leans pretty heavily on processed ingredients like canned soups and pre-shredded cheese, which means it’s definitely more on the comfort food side than the health food side of things
- You could swap out the canned soups for a homemade white sauce if you want to cut down on sodium and preservatives
- Using rotisserie chicken instead of cooking your own can save time, but cooking fresh chicken breasts gives you more control over seasoning
- The cheese situation is real here, so maybe balance it out with a side salad or some fresh veggies
Step by Step Directions
These enchiladas come together through three main phases: preparing the chicken, making the creamy sauce, and assembling everything for the oven.
• Prepare the chicken: Cook chicken breasts using your preferred method (pressure cooker with chicken broth, onion, garlic, 1/2 teaspoon cumin, and 1/2 teaspoon Mexican oregano works well).
Once cooked, shred, dice, or slice the chicken and place in a bowl. Season with remaining cumin, pepper, Mexican oregano, and any additional seasonings, mixing well. Set aside.
• Make the sauce: In a separate bowl, combine both cans of soup, diced green chilies, sour cream, milk, cilantro, and 1 1/2 cups of the Mexican mixed cheese.
Mix thoroughly and set aside.
- Prepare for assembly: Preheat oven to 375°F (190°C). Spread a thin layer of the soup mixture on the bottom of a 13×9 inch baking dish.
- Assemble the enchiladas: Take one tortilla and spread a tablespoon of soup mixture on it.
Add a portion of the seasoned chicken mixture, then roll up the tortilla tightly. Place seam-side down in the prepared baking dish. Repeat until the dish is full.
• Final touches: Pour the remaining soup mixture over all the enchiladas to cover completely.
Sprinkle the Monterey Jack pepper cheese evenly on top.
• Bake: Place in preheated oven for 30 minutes, or until the enchiladas are golden brown on top and the cheese is bubbly. For best results, use a premium casserole dish that distributes heat evenly and prevents sticking during the baking process.
Substitutions and Variations
• Make it lighter – Greek yogurt can replace the sour cream, and you could use low-fat versions of the soups and cheeses.
Will it taste exactly the same? No, but it’ll still be delicious and your jeans will thank you.
Additional Things to Serve With This Dish
These enchiladas practically beg for some tasty sidekicks to round out your Mexican feast.
- Mexican rice – Because what’s better than cheesy, saucy enchiladas over a bed of fluffy, seasoned rice? You can grab the boxed stuff from the store, or if you’re feeling ambitious, make it from scratch with tomatoes and chicken broth.
- Refried beans – They’re creamy, they’re comforting, and they soak up all those delicious enchilada juices that inevitably escape onto your plate. No judgment if you use the canned version.
- Fresh guacamole and chips – To be frank, is there any Mexican meal that doesn’t benefit from some chunky guac? The cool, creamy avocado is the perfect contrast to all that warm, melted cheese.
- Simple green salad – Sometimes you need something light and crisp to cut through all that rich, creamy goodness. Toss some lettuce with lime juice, a drizzle of olive oil, and maybe some diced tomatoes.
- Corn on the cob – Slather it with mayo, sprinkle with chili powder and cotija cheese for that authentic Mexican street corn atmosphere. Your dinner guests will think you’re way fancier than you actually are.
- Black bean salad – Mix black beans with corn, diced peppers, and a lime vinaigrette for something that feels healthy enough to justify that second enchilada.
Cooking Tips & Tricks (Chef’s Notes)
After making this recipe more times than I care to admit, I’ve picked up a few tricks that’ll save you from the kitchen disasters I’ve definitely never encountered myself.
- Don’t overfill those tortillas – I know it’s tempting to stuff them like little burritos, but they’ll split open and create a cheesy mess that’s delicious but not exactly Instagram-worthy.
- Warm your tortillas first – Cold tortillas crack faster than my resolve at a dessert buffet, so give them 30 seconds in the microwave wrapped in damp paper towels.
- Save some cheese for insurance – Keep a handful of that Mexican cheese blend aside because there’s always one sad corner that needs extra coverage.
- Let it rest for 10 minutes – I know, I know, you want to jump in immediately, but letting those enchiladas sit helps everything set up nicely instead of sliding around your plate like a cheese avalanche.
- Line your baking dish – A little cooking spray or butter prevents the bottom tortillas from staging a permanent protest against your pan.
- Taste your sauce before assembly – Once everything’s rolled up and baking, it’s too late to fix bland sauce, and nobody wants to serve disappointment covered in melted cheese.
- Double-check your oven temperature – These need steady heat to get golden on top without drying out, so make sure your oven isn’t one of those liars that runs hot or cold.
Nutritional Facts
This Mexican Chicken Enchilada recipe serves approximately 8 people and packs a satisfying blend of protein, dairy, and carbohydrates that’ll fuel your next fiesta.
- Calories per serving: Approximately 485-520 calories
- Protein: 32-35 grams from chicken breast and cheese blend
- Carbohydrates: 28-32 grams primarily from tortillas and soup base
- Fat: 26-30 grams from cheese, sour cream, and cream soups
- Fiber: 2-3 grams from tortillas and vegetables
- Sodium: 1,200-1,400mg (high due to canned soups and cheese)
- Calcium: 380-420mg from the generous cheese portions
- Iron: 2-3mg from chicken and enriched tortillas
- Vitamin C: 8-12mg from green chilies and cilantro
- Cholesterol: 85-95mg from chicken and dairy ingredients
- Saturated fat: 14-16 grams from cheese and cream-based ingredients
- Potassium: 420-480mg from chicken and vegetables
- Vitamin A: 650-750 IU from cheese and peppers
Fun “Did You Know?”
Did you know that enchiladas weren’t originally rolled? I find it fascinating that ancient Aztecs created the first enchiladas by simply dipping tortillas in chili sauce – no rolling involved!
The word “enchilada” comes from the Spanish verb “enchilar,” meaning “to season with chili.” I’ve learned that rolling enchiladas didn’t become popular until Spanish colonizers arrived and introduced dairy products like cheese.
What’s really cool is that enchiladas were considered street food for centuries before becoming the beloved family dish we recognize today. Each region in Mexico still has its own unique enchilada style and sauce recipe.
