chicken soup enchilada recipe

Written ByJenny Smyth Posted on
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The Best chicken soup enchilada recipe

I love this chicken soup enchilada recipe, it’s a staple in our household. The dish has its roots in Mexican cuisine, where tortillas are wrapped around fillings and then baked or fried.

I like to think of it as a comfort food that never fails to satisfy. My kids adore it, and it’s a great way to get them to eat vegetables.

I’ve tweaked the recipe over the years to make it healthier, using lean chicken breast and adding extra vegetables like carrots and zucchini. It’s a versatile dish that can be served at any occasion, whether it’s a weeknight dinner or a special event.

The combination of flavors and textures is just right, with the tender chicken, crunchy tortillas, and rich sauce all working together in harmony. One of the key techniques in making this recipe is to cook the chicken low and slow until it’s fall-apart tender.

This ensures that the meat is easy to shred and absorbs all the flavors from the sauce. I also like to add some heat with diced jalapenos for an extra kick of spice.

Chicken Soup Enchilada

4.8 from 1803 votes

A comforting blend of tender chicken, flavorful soup, and warm tortillas, this Chicken Soup Enchilada is a perfect dish for a cozy dinner. It combines the best of a classic enchilada with the comforting flavors of chicken soup.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups flour
1 tsp salt
1/2 cup water

For the Chicken Soup

2 cups chicken broth
1 cup shredded chicken
1 onion, diced
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste

For the Sauce

1 cup tomato sauce
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1 tsp sugar
Salt and pepper to taste

For Assembly

4 large tortillas
1 cup shredded cheese
1/2 cup chopped cilantro

👨‍🍳Directions

1Preheat oven to 375°F (190°C).
2In a bowl, mix flour and salt.
3Gradually add water and knead until a dough forms.
4Let it rest for 10 minutes.
5Roll out the dough into thin sheets and cut into rectangles the size of your tortillas.
6In a saucepan, combine chicken broth, shredded chicken, onion, garlic, cumin, chili powder, salt, and pepper.
7Bring to a boil, then reduce heat and simmer for 10 minutes, until the flavors meld together and the chicken is heated through.
8In a separate saucepan, combine tomato sauce, garlic, cumin, chili powder, sugar, salt, and pepper.
9Simmer for 5 minutes, until the sauce thickens slightly and the flavors combine.
10Place a tortilla in a baking dish and spread a thin layer of chicken soup on top.
11Roll the tortilla tightly and place it seam-side down in the dish.
12Repeat with remaining tortillas, arranging them in a single layer.
13Pour the sauce evenly over the enchiladas, ensuring they are well coated.
14Sprinkle shredded cheese evenly over the top.
15Bake for 20-25 minutes, until the cheese is melted and bubbly, and the edges of the enchiladas are lightly golden.
16Remove from the oven and let it rest for 5 minutes.
17Garnish with chopped cilantro before serving.

🔧Equipment

Mixing bowl
Baking sheet
Saucepan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

Watch Video Of How Chicken Soup Enchilada Works

This chicken soup enchilada recipe is always a good idea for any occasion, whether it’s a weeknight dinner or a special event.

The leftovers reheat beautifully, so you can enjoy it again tomorrow or even freeze it for later.

One of my favorite things about this recipe is how versatile it is – you can serve it as is or add your own twist with different toppings or fillings.

❓ Frequently Asked Questions About Chicken Soup Enchilada

What is the origin of the chicken soup enchilada recipe?

The dish has its roots in Mexican cuisine, where tortillas are wrapped around fillings and then baked or fried.

Can I use leftover chicken for this recipe?

Yes, you can use leftover chicken for this recipe, but make sure it’s not too dry or overcooked.

How do I keep the tortillas from breaking when I wrap them around the filling?

To prevent the tortillas from breaking, you can brush them with a little water or use a damp cloth to wrap them around the filling.

Can I substitute beef for chicken in this recipe?

You can substitute beef for chicken in this recipe, but keep in mind that beef has a stronger flavor than chicken.

How do I store leftovers of this dish?

You can store leftovers of this dish in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

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