Emily Johnson
Chicken enchiladas with mushroom soup offer a creamy, savory twist on a classic Mexican favorite, blending the richness of condensed mushroom soup with tender shredded chicken, wrapped in soft tortillas and baked to perfection. This comforting dish combines convenience with flavor, making it an ideal weeknight meal that satisfies both hearty appetites and busy schedules. By layering the enchiladas with a creamy mushroom sauce, melted cheese, and a hint of spice, this recipe transforms simple ingredients into a deliciously satisfying entrée that’s sure to become a household staple.
| Characteristics | Values |
|---|---|
| Main Ingredients | Chicken, mushroom soup, tortillas, cheese, onions, garlic, spices |
| Cooking Time | Approximately 45 minutes (prep: 20 mins, bake: 25 mins) |
| Servings | 4-6 servings |
| Spice Level | Mild to medium (adjustable with chili powder or jalapeños) |
| Dietary Considerations | Not vegetarian, gluten-free (if using corn tortillas), low-carb optional |
| Key Spices | Cumin, paprika, chili powder, salt, pepper |
| Cheese Types | Cheddar, Monterey Jack, or Mexican blend |
| Mushroom Soup Brand | Commonly uses Campbell's Condensed Cream of Mushroom Soup |
| Tortilla Type | Flour or corn tortillas |
| Optional Add-Ins | Bell peppers, black beans, corn, jalapeños |
| Serving Suggestions | Serve with rice, guacamole, sour cream, or salsa |
| Storage | Refrigerate for up to 3 days; freeze for up to 2 months |
| Reheating Instructions | Bake in oven at 350°F (175°C) for 15-20 minutes or microwave |
| Nutritional Info (per serving) | ~400-500 calories, 20-25g protein, 15-20g fat, 30-40g carbs |
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What You'll Learn
- Prep Ingredients: Gather chicken, tortillas, mushroom soup, cheese, onions, garlic, spices, and oil
- Cook Chicken: Shred cooked chicken or sauté diced chicken until fully browned
- Make Sauce: Mix mushroom soup with spices, broth, and diced onions for enchilada sauce
- Assemble Enchiladas: Fill tortillas with chicken, cheese, and sauce, then roll tightly
- Bake & Serve: Arrange in a baking dish, top with sauce and cheese, bake until bubbly
Prep Ingredients: Gather chicken, tortillas, mushroom soup, cheese, onions, garlic, spices, and oil
The foundation of any great chicken enchilada with mushroom soup lies in the quality and preparation of its ingredients. Start by selecting boneless, skinless chicken breasts or thighs, ensuring they are fresh and free from excess fat. For tortillas, opt for corn or flour, depending on your preference, but ensure they are pliable enough to roll without tearing. Canned condensed mushroom soup works best for this recipe, providing a rich, creamy base without the need for lengthy preparation. Choose a sharp cheddar or Monterey Jack cheese for melting, and fresh onions and garlic to infuse the dish with aromatic depth. Spices like cumin, chili powder, and paprika will add warmth and complexity, while a neutral oil like vegetable or canola is ideal for sautéing without overpowering flavors.
Analyzing the role of each ingredient reveals their collective impact on texture and taste. Chicken provides protein and substance, while tortillas serve as the vessel, holding the filling together. Mushroom soup acts as both a sauce and flavor enhancer, binding the components with its creamy consistency. Cheese adds a gooey, savory layer, and onions and garlic contribute a savory-sweet base when sautéed. Spices elevate the dish from mundane to memorable, and oil ensures even cooking and prevents sticking. Together, these ingredients create a harmonious balance of flavors and textures, making each bite satisfying.
To streamline your prep, consider these practical tips. Shred the chicken ahead of time using two forks or a stand mixer for efficiency. Warm tortillas briefly in a skillet or microwave to make them more pliable and less prone to cracking. If using fresh mushrooms instead of canned soup, sauté them until golden to enhance their umami flavor. Grate cheese yourself for better melting properties compared to pre-shredded varieties. Mince garlic and dice onions uniformly to ensure even cooking. Measure spices carefully—start with 1 teaspoon of cumin and chili powder, adjusting to taste. Keep oil at medium heat to avoid burning the aromatics while sautéing.
Comparing this ingredient list to traditional enchilada recipes highlights its unique twist. The inclusion of mushroom soup sets it apart from tomato-based sauces, offering a creamier, earthier profile. While some recipes call for sour cream or heavy cream, mushroom soup provides a similar richness with less fuss. This adaptation also reduces prep time, as the soup acts as both a sauce and flavor base. Traditionalists might argue for handmade tortillas or fresh salsa, but this version prioritizes accessibility and convenience without sacrificing flavor. It’s a testament to how pantry staples can be reimagined into something comforting and delicious.
Finally, consider the versatility of these ingredients beyond enchiladas. Shredded chicken, sautéed onions, and garlic can form the base of tacos, casseroles, or soups. Mushroom soup can be used in gravies, pot pies, or as a quick sauce for vegetables. Tortillas double as wraps, chips, or even pie crusts. Cheese and spices are universal enhancers, elevating everything from scrambled eggs to roasted vegetables. By mastering this ingredient list, you’re not just preparing a single dish—you’re building a toolkit for countless culinary creations. It’s a reminder that simplicity and creativity often go hand in hand in the kitchen.
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Cook Chicken: Shred cooked chicken or sauté diced chicken until fully browned
Preparing the chicken is the cornerstone of your enchiladas, dictating both texture and flavor. You have two primary methods: shredding cooked chicken or sautéing diced chicken. Shredding offers a tender, melt-in-your-mouth consistency ideal for a creamy mushroom soup base, while dicing and browning create a heartier, more textured bite. Choose based on your preference for mouthfeel and the time you’re willing to invest.
Shredding Cooked Chicken: Start with a whole rotisserie chicken or poach chicken breasts in broth for 15-20 minutes until the internal temperature reaches 165°F. Let the chicken cool, then use two forks or your fingers to pull it into fine, even strands. This method is time-efficient and leverages pre-cooked options, making it perfect for weeknight meals. For added flavor, toss the shredded chicken in a tablespoon of the mushroom soup mixture before assembling the enchiladas.
Sautéing Diced Chicken: Cut boneless, skinless chicken breasts or thighs into ½-inch cubes. Heat 1 tablespoon of oil in a skillet over medium-high heat, then add the chicken in a single layer, avoiding overcrowding. Cook for 4-5 minutes per side until golden brown and fully cooked (165°F). This technique builds depth through caramelization, enhancing the savory notes of the mushroom soup. Season with a pinch of cumin or smoked paprika for a subtle Mexican flair.
Comparative Advantage: Shredded chicken blends seamlessly into the enchiladas, creating a cohesive, comforting dish. Sautéed chicken, however, adds a satisfying contrast in texture, especially when paired with the creamy soup. Consider your audience: shredded chicken is kid-friendly and familiar, while sautéed chicken appeals to those seeking a more robust, restaurant-style experience.
Practical Tips: Always pat chicken dry before cooking to ensure even browning. If shredding, reserve a cup of poaching liquid to thin the mushroom soup if needed. For diced chicken, deglaze the skillet with a splash of chicken broth after cooking to incorporate flavorful browned bits into your sauce. Whichever method you choose, ensure the chicken is fully cooked and seasoned to elevate your enchiladas from good to unforgettable.
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Make Sauce: Mix mushroom soup with spices, broth, and diced onions for enchilada sauce
Creating a flavorful enchilada sauce is the cornerstone of transforming ordinary chicken enchiladas into a dish that feels both comforting and gourmet. The secret lies in blending the richness of mushroom soup with a carefully curated mix of spices, broth, and diced onions. This combination not only enhances the depth of flavor but also adds a creamy texture that complements the shredded chicken and tortillas. Start by selecting a high-quality condensed mushroom soup as your base—this will ensure a robust umami profile without overwhelming the dish. For every 10.5-ounce can of soup, add 1 cup of chicken or vegetable broth to achieve the ideal consistency for coating your enchiladas.
The spice blend is where you can truly personalize your sauce. Begin with 1 teaspoon each of cumin and chili powder for a smoky, slightly earthy undertone. A pinch of garlic powder (about ½ teaspoon) and a dash of paprika (¼ teaspoon) will round out the flavors, adding complexity without overpowering the mushroom base. If you prefer a hint of heat, incorporate ¼ teaspoon of cayenne pepper or a few dashes of hot sauce. Stir these spices into the soup and broth mixture until fully combined, ensuring no clumps remain.
Diced onions play a dual role in this sauce—they contribute a subtle sweetness and a textural contrast. Sauté ½ cup of finely diced yellow or white onions in 1 tablespoon of olive oil until translucent before adding them to the sauce. This step softens their sharpness and allows them to meld seamlessly with the other ingredients. If you’re short on time, you can add raw onions directly to the sauce, but sautéing them elevates the overall flavor profile.
Once all components are combined, simmer the sauce over medium heat for 5–7 minutes, stirring occasionally. This allows the flavors to marry and the sauce to thicken slightly. Taste and adjust seasoning as needed—a squeeze of lime juice can brighten the sauce, while a touch of salt may enhance its overall balance. This mushroom-based enchilada sauce is not only quick to prepare but also versatile, making it a go-to for busy cooks who refuse to compromise on taste.
The beauty of this sauce lies in its adaptability. For a richer consistency, stir in 2 tablespoons of sour cream or heavy cream during the final minute of simmering. If you’re catering to dietary preferences, opt for a dairy-free mushroom soup and plant-based broth. This sauce pairs perfectly with shredded chicken, black beans, or even roasted vegetables, making it a staple for both traditional and inventive enchilada recipes. Master this sauce, and you’ll have a foundation that elevates every layer of your enchiladas.
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Assemble Enchiladas: Fill tortillas with chicken, cheese, and sauce, then roll tightly
The heart of any enchilada lies in its assembly, a step that transforms simple ingredients into a cohesive, flavorful dish. Begin by preparing your tortillas—corn or flour, depending on your preference—and warming them slightly to make them pliable. Overlook this step, and you risk cracking tortillas, a common pitfall that can mar the final presentation. A quick pass on a hot skillet or a few seconds in the microwave will suffice.
Once your tortillas are ready, the filling takes center stage. Combine shredded chicken, a generous sprinkle of cheese, and a spoonful of the mushroom soup sauce. The sauce here is key—it should be thick enough to cling to the chicken but not so heavy that it weighs down the tortilla. Aim for a 2:1 ratio of chicken to sauce, adjusting based on your preference for sauciness. Too much sauce, and your enchiladas may become soggy; too little, and they’ll lack moisture.
Rolling the enchiladas requires a gentle touch. Place the filling in the center of the tortilla, leaving about an inch of space on each side. Start rolling from one edge, tucking the filling in tightly as you go. Think of it as swaddling—firm but not forceful. A well-rolled enchilada should hold its shape without spilling its contents, ensuring each bite is balanced.
For added stability, consider placing the enchiladas seam-side down in the baking dish. This simple trick keeps them from unrolling during baking. If you’re using a glass or ceramic dish, lightly grease it first to prevent sticking. Layering the enchiladas snugly in the dish also helps them retain heat and cook evenly, creating a harmonious melding of flavors.
Finally, don’t skimp on the finishing touches. Drizzle a thin layer of the mushroom soup sauce over the assembled enchiladas and sprinkle with additional cheese. This not only enhances flavor but also creates a golden, bubbly crust when baked. Bake at 350°F (175°C) for 20–25 minutes, or until the edges are crisp and the cheese is melted. The result? A dish where every element—from the tender chicken to the creamy sauce—comes together in perfect harmony.
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Bake & Serve: Arrange in a baking dish, top with sauce and cheese, bake until bubbly
The final assembly of chicken enchiladas with mushroom soup is where the magic happens, transforming individual components into a cohesive, bubbling masterpiece. Start by preheating your oven to 375°F (190°C) to ensure it’s ready when your dish is prepared. Arrange the filled and rolled enchiladas seam-side down in a lightly greased 9x13-inch baking dish, ensuring they fit snugly to prevent unrolling during baking. This step is both practical and strategic—a tight arrangement helps retain moisture and promotes even cooking.
Next, pour the creamy mushroom soup sauce evenly over the enchiladas, using a spatula to spread it into any gaps. Aim for a generous but not excessive layer; roughly 1.5 to 2 cups of sauce should suffice for a standard batch. The sauce not only adds flavor but also acts as a binding agent, keeping the tortillas tender and preventing them from drying out. Sprinkle shredded cheese—a blend of Monterey Jack and cheddar works well—over the top, using about 2 cups for optimal coverage. The cheese will melt into the sauce, creating a golden, bubbly crust that’s both visually appealing and irresistible.
Baking time is critical to achieving the perfect texture. Place the dish in the preheated oven and bake for 20–25 minutes, or until the cheese is melted and the edges are lightly browned. For an extra crispy top, switch the oven to broil for the last 2–3 minutes, but monitor closely to avoid burning. The dish is ready when the sauce bubbles vigorously around the edges, a sign that the flavors have melded together.
A practical tip: let the enchiladas rest for 5 minutes after removing them from the oven. This allows the sauce to thicken slightly, making it easier to serve without falling apart. Pair with fresh cilantro, diced avocado, or a dollop of sour cream for added freshness. This bake-and-serve method is not just a finishing step—it’s the culmination of effort, where simplicity meets indulgence, resulting in a dish that’s both comforting and impressive.
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Frequently asked questions
You’ll need cooked and shredded chicken, cream of mushroom soup, diced green chilies, shredded cheese (cheddar or Monterey Jack), tortillas, onion, garlic, chicken broth, and optional toppings like sour cream, cilantro, or avocado.
Mix one can of cream of mushroom soup with a can of diced green chilies, a splash of chicken broth, and some shredded cheese. Stir until smooth and slightly warmed.
Yes, sauté fresh mushrooms with onions and garlic, then blend them into a sauce with chicken broth and spices. However, the flavor and texture will differ from the traditional recipe using canned soup.
Spread a thin layer of the mushroom soup sauce on the bottom of a baking dish. Fill each tortilla with shredded chicken and cheese, roll them up, and place them seam-side down in the dish. Pour the remaining sauce over the enchiladas and top with more cheese.
Bake at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly. Broil for the last 2 minutes for a golden crust, if desired.
