Green Chile Chicken Enchiladas With Cream Of Chicken Soup

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How To Make Your Own Shredded Chicken For Chicken Enchiladas

Green Chile Chicken Enchilada Soup

If youre not using a rotisserie chicken, it is easy to make your own shredded chicken!

  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
  • Add 1 pound chicken breasts pounded thin and cook 3-5 minutes, or until golden brown on one side.
  • Flip chicken and add 1 ½ cups chicken broth. Cover and reduce heat to medium and simmer 10 minutes, then flip chicken over and continue to cook 5-10 minutes or until chicken is cooked though and tender enough to shred. You may need to add more chicken broth if it is already absorbed when you flip your chicken over.
  • Remove chicken from skillet and let rest 5 minutes before shredding .
  • Can You Freeze Chicken Enchilada Casserole

    Of course! This is great meal to have on stand by in the freezer for when life gets a little crazy and you need a great meal fast. To freeze, simply cover tightly with plastic wrap and then add a layer of aluminum foil on top. When youre ready to bake, just remove the coverings and bake for 40-50 minutes, or until completely cooked through.

    How To Cook Chicken For Enchilada Soup

    Cooking the chicken is quite simple. It would be easiest to use a rotisserie chicken but you can certainly cook your own. We recommend using skinless and boneless chicken breasts.

    • Add chicken into a pot full of water
    • We like adding some sort of herbs to give the chicken some flavor. Use half an onion and a bay leaf. sometimes we use a cinnamon stick but not for this particular recipe.
    • Allow boiling for about 15-20 minutes until you easily insert a knife or a fork through the chicken.
    • Then, drain in a colander and let it cool off
    • Finally, using your hands or forks, shred chicken.

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    Ingredients For Green Chile Chicken Enchiladas

    • Chicken: shredded, rotisserie, or left over grilled chicken work great.
    • Tortillas: corn, flour, or low carb tortillas for a keto-friendly option.
    • Cream cheese: full fat or reduced fat cream cheese.
    • Shredded cheese: shredded cheddar, Colby-jack or a blend.
    • Green Chiles: mild, canned green chiles.
    • Sour cream: full fat sour cream works best in this recipe.
    • Green Enchilada Sauce: my favorite brand is Hatch, the flavor is amazing!

    How To Make Enchiladas

    Slow Cooker Creamy Green Chile Chicken Enchilada Soup

    Ive tried to make these White Green Chile Chicken Enchiladas as simple as possible with both my methods and ingredients so they come together super quickly.

    1. Green Chile Sour Cream Sauce: We start by melting butter in olive oil over medium heat in a large saucepan then sauteing our onions for 3 minutes. If you are feeling lazy, like I often am, then you can substitute the onion with 1 teaspoon onion powder. Just add it with the rest of the spices.

    2. Next, sprinkle in some flour and garlic and cook for 2 minutes to get rid of the raw flour smell. Reduce heat to low and slowly whisk in chicken broth, followed by salsa verde, green chiles, chicken bouillon, ground cumin, salt and cayenne pepper. I find the ½ teaspoon cayenne pepper has a mild kick but not overly spicy. If you arent sure how much you want to add, then simply add a little, stir, taste and add more if desired. You can always add some hot sauce to your enchiladas after they are cooked.

    3. Bring your sauce to a boil then reduce to a simmer until thickened. Stir in your luscious sour cream and watch the sauce change from green to creamy white before your eyes.

    5. Assemble and Bake: Spread approximately ½ cup Green Chile Sour Cream Sauce on the bottom of a lightly greased 9×13 baking dish . Add the enchilada filling to the center of each tortilla , roll them up tightly and line them in the dish.

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    Tips And Variations For Green Chile Chicken Enchilada Skillet

    This recipe is so great because it can easily be modified to fit your taste preferences. Here are a few tips and variations to try

    • You can use shredded rotisserie chicken in place of the chicken thighs to make this dinner even quicker.
    • Swap out the white beans with your favorite bean or leave them out altogether.
    • Top these skillet enchiladas with your favorite taco toppings like sour cream, salsa and diced green onions.
    • MAKE AHEAD? Because this recipe is so quick to make, I believe it tastes best when made fresh.

    Ingredients In Green Chile Chicken Enchilada Soup

    • Chicken – you have a few options as far as chicken goes. We like to use leftover cooked chicken or even rotisserie chicken because its perfect for using up leftovers and it requires a shorter cooking time. But, if you would rather use fresh chicken breast or thighs you absolutely can. Youll just need to cook for longer .
    • White Beans – use something like Great Northern Beans or Cannellini Beans that will hold their shape and texture well during the long cooking time.
    • Cream Cheese – make sure it is cubed and softened before adding to the crock pot.
    • Corn – either canned or frozen corn works great.
    • Canned Green Chiles – you can find these canned green chiles in the Mexican section of the grocery store, or with the bulk canned foods.
    • Green Enchilada Sauce – use your favorite brand.
    • Onion Powder and Garlic Powder – these give a great sweet onion and garlic flavor to the soup without any sauteing.
    • Chili Powder – this compliments the green chiles and adds a great extra bit of spice.
    • Salt
    • Chicken Broth – use any type of store bought or homemade chicken stock or broth that you like.

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    Slow Cooker Instant Pot Or Stovetop

    Our family loves Mexican-inspired recipes, and having an easy one-pot Mexican meal that can be made in your slow cooker, pressure cooker, or on the stovetop is just the ticket. Chicken enchilada soup is the perfect solution for cooking on a busy weeknight!

    To get the soup cooking, you literally dump your chicken, soup, and sauce in and cook all day. Later, you add the half and half and cheeses to melt. So easy

    Slow Cooker Chicken For Enchiladas

    tresen makes easy green chile enchilada recipe w/ pepper jack and herbalife creamy chicken soup
  • Place chicken breasts, either fresh or frozen into your crock pot. Add chicken broth, lime juice, and taco seasoning. Cover and cook for 3-5 hours or until meat is fully cooked. The time can vary depending on the size of the chicken breasts and the temperature of your slow cooker and whether chicken is fresh or frozen.
  • Shred chicken using two forks and place shredded meat back into the slow cooker, stirring together with the liquid. Let cook for another 30 minutes or so, or keep on warm until you are ready to make the enchiladas.
  • You can also prep the meat a day or 2 ahead of time and store in the fridge, or for up to 6 months in the freezer in an airtight container.
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    Why This Recipe Works

    • An easy dinner recipe thats satisfying and comforting. These enchiladas are the perfect Mexican comfort food thats creamy and delicious.
    • Tips for Making them ahead of time or freezing for use to later. Double the recipe, freezer one pan and have an easy dinner recipe in the freezer!
    • Easy to make them as spicy as youd like or more mild so everyone can enjoy this Mexican dinner recipe!

    How To Make Chicken Enchilada Soup

    If youve been with us for long enough, you know how much I like easy recipes. Well this one couldnt be easier.

  • It starts with sauteed onions and garlic, then cooked, shredded chicken, chicken broth, salsa, enchilada sauce and green chiles.
  • Combine all of that yumminess and simmer it for about 20 minutes and then comes the cheese.
  • Cream cheese, cheddar cheese and jack cheese make this enchilada soup rich and creamy. Stir in the cheeses until their good and melted. I recommend using room temperature cream cheese to keep it from cooling the soup.
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    Storing Green Chile Chicken Enchiladas

    Enchiladas: Place any leftovers in the fridge, covered tightly or stored in an airtight container, for up to 4 days or freeze for up to 3 months.

    To reheat:

    • Heat leftovers in a 350-degree F oven or directly from the freezer . .
    • Cover the pan with foil and bake until heated through, about 20-30 minutes for leftover refrigerated enchiladas and about 45 minutes for frozen ones.
    • Reheat leftovers in the microwave for speedier reheating.

    Enchilada Sauce: Store any leftover sauce in the fridge for up to 1 week or freeze for up to 3 months. Thaw in the fridge overnight.

    How To Make Chicken Enchiladas:

    Green Chile Chicken Enchiladas (SO CREAMY with NO cream soup!)

    Making this chicken enchilada recipe is simple! Just follow these simple steps to make this easy, cheesy dinner recipe!

    CHICKEN MIX. Combine the chicken, cheese, green chiles, salt and pepper in a small bowl.

    TORTILLAS. Bring enchilada sauce to a boil and then remove from heat. Dip each tortilla into heated sauce for a few seconds to soften .

    FILL. Place the softened tortilla in the baking dish and spoon & frac13 cup of the chicken mixture and 2 tablespoons of sour cream down the center

    ROLL + BAKE. Roll up the tortilla and make sure its seam-side down in the baking dish. T

    BAKE. Top with shredded cheese and bake for about 20 minutes.

    This easy chicken enchilada recipe makes 4 servings, but we usually double it to feed a larger crowd and use a 9×13 pan.

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    Can I Make Green Enchiladas Soup On My Stovetop

    Yes! Here’s how to make Green Enchiladas Chicken Soup on your stovetop:

    • In a large stockpot, add chicken and broth.
    • Simmer until the chicken is done and can easily be pulled apart.
    • Remove chicken and shred.
    • Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted.
    • Season with salt and pepper if needed. Serve with additional green salsa, hot sauce, and sour cream on the side. Enjoy!

    Green Chili Chicken Enchilada Casserole

    Published on February 20, 2020 – Updated on March 13, 2022 by Chef Rodney – – This post may contain affiliate links.

    This Green Chili Chicken Enchilada Casserole has quickly become one of our favorites recipes to make. And eat. I really love how simple these types of casseroles are to make.

    It’s amazing how a handful of simple ingredients baked together can be so flavorful. I think what sets this green chili chicken enchilada casserole apart from others is the combination of the green chilies and the cream of chicken soup. A yummy combination in my book.

    Feel free to substitute the Mexican Blend Cheese if you have a hard time finding it at your local grocery store. I think a nice Cheddar would work well with all the other ingredients.

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    Green Chile Chicken Enchilada Soup

    This Green Chile Chicken Enchilada Soup has all the flavors of our favorite enchiladas, no rolling required! Topped with tortilla strips, sour cream and cilantro, its an easy soup recipe to whip up on a busy weeknight.

    We love soup in the fall and winter, especially this Chicken Enchilada Soup! Some of our other favorites are Tortellini Soup and Bacon and Bean Soup.

    A Better Cure For The Common Cold

    Creamy Green Chile Chicken Enchiladas (NM)

    Whereas others advocate chicken noodle soup to alleviate the misery of the common cold, I recommend cream of green chile chicken soup. The green chile provides a vitamin c boost, relieves blocked sinus passages and, generally, increases sensations of well being and coziness. I normally make a double batch of this soup so I have leftovers for lunch.

    You can adjust the heat by varying the amount, or type, of chile used. In California they have a similar soup using mild Anaheim peppers or Poblanos. That doesnt have the same impact in terms of sinus release or culinary satisfaction. My preference is hot New Mexico green chile, usually Sandia or Barker. These chiles are related to the Anaheim but pack far more heat.

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    Yummy As A Mom Of Two Littles That Works Full Time I Really Appreciate How Quickly This Went Together Delicious Even Our 4 Year Old Asked For Seconds I Served It With Sliced Avocado And Green Onion ~ Lindsey

    This is a recipe Im always comfortable serving to company, because its always a hit! If you like more green chili flavor, feel free to throw in an extra can of diced chilis. If youre not a fan of cilantro, chopped green onion also makes a good garnish.

    If you happen to have any leftovers , these enchiladas are great the next day too.

    This is a pretty basic chicken enchilada recipe, so feel free to serve it with toppings like diced avocado, chopped tomatoes, sour cream, salsa, or chopped green onions and cilantro.

    These White Chicken Enchiladas with Green Chile Sour Cream Sauce one of those family favorites that Ive been making for years, and will be making for years to come. I hope you love them as much as we do!

    How To Assemble Enchiladas

    Flour or corn tortillas can be used for this recipe . I use 6- or 8-inch tortillas. Whichever size I have hanging around.

    Scoop about 1/2 cup filling onto each tortilla and sprinkle with Monterey Jack cheese.

    Grease a 9X13-inch pan and spread a bit of the sauce on the bottom of the pan.

    Roll each enchilada up and snuggle it in with the others. I cram 10-12 enchiladas into the pan, cover with sauce, sprinkle with cheese, and bake until bubbly-bubbly and golden.

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    My Wife Made These For Our Dinner Group And They Asked To Take The Leftovers Home That Never Happened Before Great Recipe ~ Toc

    Even better, they have a homemade sauceno canned soups here! Not that I have anything against canned soup, but when its this easy to cook without it, why bother?

    I do resort to my good friend, the supermarket rotisserie chicken though. Its such a time saver in recipes like this!

    You could certainly cook and shred your own chicken though. Although honestly, I prefer the flavor of a store-bought chicken, so thats one shortcut I always take.

    This is one of those recipes I use on busy days, because I can make it ahead of time and then pop it in the oven at dinner time. In fact, I actually think these enchiladas taste a little better when I prepare them in advance.

    Best Tips For The Best Chicken Enchiladas

    Green Chile Chicken Enchiladas (SO CREAMY with NO cream soup!)
    • Need chicken fast? Just use a cooked rotisserie chicken from the grocery store. Otherwise, just bake breasts in the oven at 375°F for ~40 minutes or until the internal temp reaches 165°F. I like to brush the chicken breasts with oil and sprinkle with salt and pepper then bake.
    • If your corn tortillas crack a little when rolling up it will be okay. No one will notice after they have baked and are covered in cheese!
    • Storage: Store any leftover enchiladas in the refrigerator for up to 5 days.
    • Reheating: To reheat you can either microwave, checking every 30 seconds until heating through, or reheat in the oven at the same baking temperature as cooking, but for less time.
    • Freezing: You can make these and freeze them for up to 3 months. I recommend preparing them up to the point right before you bake them. Prepare in an oven safe, freezer safe dish. Thaw overnight and then bake according to the directions.

    Frequently Asked Questions Answered

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    Tips For The Best Chicken Enchiladas

    • First things first, make sure youve combined your filling well so you get a mix of ingredients in every bite
    • If youre using corn tortillas, heat them up first. This ensures that they wont crack when you go to roll them
    • When adding the enchilada sauce to the sour cream, be sure to whisk it. This ensures that everything is incorporated fully
    • If you prefer, you can also fry your tortillas in a little bit of oil prior to rolling.This adds flavor and also helps the tortillas to not crack
    • Dont overfill. I know its tempting, but then you wont be able to roll up your enchiladas enough that they hold in the ingredients when you go to remove them from the pan

    How To Make Creamy Chicken Green Chili Enchiladas

    • Preheat oven to 350 degrees.
    • In a medium-sized mixing bowl, combine soup, sour cream, green onions, and green chilies. Mix until well combined.
    • Put half of the mixture in a separate bowl and add the chicken to it.
    • Spread half of the remaining mixture, the one without chicken in it, on the bottom of a 9×13 pan. Reserve the rest for later.
    • Put a large scoop of the chicken mixture in each tortilla. Roll tortillas up and place them close together in the 9×13 pan.
    • Spread the reserved sauce over the rolled-up enchiladas.
    • Cover with foil and bake at 350 degrees for 40-60 minutes or until edges are bubbling.
    • Remove foil and sprinkle with cheese. Return to oven until cheese is melted.
    • Garnish with cilantro or green onion, if desired.
    • Enjoy!
    Best Tips for making Creamy Chicken Green Chili Enchiladas
    • You can use canned cream of chicken soup or mix up a quick batch of your own for the base of this recipe. If you make homemade cream of chicken soup, just make sure you keep it pretty condensed and thick.
    • Closely place the rolled-up enchiladas together in the 9×13 pan. I have to squeeze them together to get all 10 to fit in the pan.

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