Why the Chicken Enchilada Is a Great Chicken Dish
When it comes to comfort food, chicken enchiladas stand out because they combine rich flavors with satisfying textures.
I love how they bring together tender chicken, creamy sauces, and melty cheese, all wrapped in warm tortillas. Each bite feels like a warm hug, perfect for cozy nights.
Plus, they’re versatile; you can easily customize them with spices or toppings to suit your taste.
Whether I’m serving guests or enjoying a quiet dinner at home, chicken enchiladas never disappoint.
They’re not just a meal; they’re a celebration of comfort and indulgence that always leaves me craving more.
Ingredients of Chicken Enchilada
When it comes to making creamy chicken enchiladas, the ingredients are just as important as the cooking technique. You want everything to come together in perfect harmony, blending all those delicious flavors into a single, satisfying bite. So, let’s gather all the essentials to make this dish a hit. Trust me, your taste buds will thank you.
Here’s what you’ll need:
- 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
- Tortillas
Now, let’s chat about these ingredients a bit. You might be wondering if you can swap out any of the cheeses or soups. Absolutely! Feel free to experiment with different types of cheese if you have a favorite, or if you’re feeling adventurous, try adding some spicy pepper jack for a kick.
And if you’re not a fan of mushroom soup, you can use cream of celery or even a homemade béchamel sauce for a fresh twist. Just remember, the key here is to keep that creamy goodness flowing.
So, whether you stick to the list or make it your own, you’ll end up with an enchilada that’s sure to impress. Plus, the smell of these baking in your oven will have everyone wandering into the kitchen, asking, “What’s for dinner?”
And honestly, isn’t that one of the best parts?
How to Make Chicken Enchilada
Making creamy chicken enchiladas is a delightful journey that starts with prepping your chicken. Grab those 3 boneless chicken breasts and get ready to infuse them with flavor. I usually toss mine in a pressure cooker, along with a medium onion, 2 diced garlic cloves, and a splash of chicken broth. Oh, don’t forget to sprinkle in 1/2 teaspoon of ground cumin and 1/2 teaspoon of Mexican oregano to really kick things off. Set it to cook until the chicken is tender, and when it’s done, the magic begins. You can shred, dice, or slice the chicken however you like—no pressure here. Just make sure it’s seasoned well with the remaining cumin, pepper, and oregano.
Once the chicken is ready, it’s time to whip up that creamy sauce that makes this dish truly special. In a bowl, mix together 1 (10 1/2 ounce) can of Campbell’s Cream of Mushroom Soup, 1 (10 1/2 ounce) can of Campbell’s Cream of Chicken Soup, 1/2 cup sour cream, and 1/2 cup milk. Toss in the diced green chilies and 1 1/2 cups of Kraft Mexican mixed cheese, along with the cilantro and the rest of your seasonings. This creamy concoction will have you dreaming of enchilada goodness before you even put it in the oven.
Preheat that oven to 375 degrees F (190 degrees C), and don’t be shy with the baking dish—grab a 13×9 inch one. Spread a thin layer of your soup mixture at the bottom to start.
Now, here comes the fun part. Lay out a tortilla and spoon a tablespoon of that creamy mixture onto it, then add some of your seasoned chicken. Roll it up tightly—think of it as a cozy burrito hug for that chicken. Place the rolled tortillas seam side down in the baking dish, and repeat until you’ve filled the dish. Pour the remaining soup mixture over the top, making sure to cover all those little enchilada treasures beneath. Finally, sprinkle on the rest of your cheese (because cheese makes everything better, right?).
Bake for about 30 minutes, or until the top is golden brown and bubbly. As you watch those enchiladas transform in the oven, you can practically hear your taste buds cheering. Trust me, it will be worth the wait.
Chicken Enchilada Substitutions & Variations
While I love the classic creamy chicken enchiladas, there are countless ways to customize this dish to suit your taste or dietary needs.
For a healthier option, I sometimes swap the cream soups for a homemade sauce using Greek yogurt or a cashew cream. If you’re vegetarian, shredded jackfruit or black beans work beautifully in place of chicken.
I’ve also experimented with different cheeses like feta or goat cheese for a unique twist. Add veggies like spinach or bell peppers for extra flavor and nutrition.
The possibilities are endless, so don’t hesitate to get creative and make this dish your own!
What to Serve with Chicken Enchilada
What pairs perfectly with creamy chicken enchiladas? I love serving them alongside a fresh, zesty salad. A simple mix of lettuce, avocado, and tomatoes topped with a lime vinaigrette adds brightness.
You can’t go wrong with Mexican rice, either; its subtle flavors complement the enchiladas beautifully. For a bit of crunch, I often offer tortilla chips with salsa or guacamole on the side.
If you want to keep things lighter, consider a revitalizing cucumber salad. And don’t forget a dollop of sour cream or a sprinkle of cilantro on top of the enchiladas for that extra touch!
Additional Tips & Notes
To guarantee your creamy chicken enchiladas turn out perfectly, I recommend preparing the chicken in advance to allow the flavors to meld.
Don’t shy away from experimenting with spices; adding a pinch of smoked paprika can elevate the dish. If you prefer a bit of heat, consider including diced jalapeños in the filling. For a creamier texture, increase the sour cream or cheese slightly.
When assembling, don’t overfill the tortillas to prevent spills during baking. Finally, let the enchiladas cool for a few minutes before serving; it helps the flavors settle and makes them easier to handle.
Enjoy!