Chicken Enchiladas With Cream Of Chicken Soup Recipe

There’s nothing quite like the comfort of Chicken Enchiladas with Cream of Chicken Soup on a chilly evening. Soft tortillas filled with tender, flavorful chicken and blanketed in a creamy, cheesy sauce—what’s not to love?

I discovered this recipe years ago when I needed a quick, crowd-pleasing dinner for a family gathering. It’s now a staple in my rotation, thanks to its simple ingredients, minimal prep time, and universal appeal. Let’s dive into why this dish deserves a spot on your dinner table.

Why You’ll Love This Chicken Enchiladas Recipe

Get ready to make a dish your family will request again and again. These Chicken Enchiladas with Cream of Chicken Soup are an unbeatable combination of comfort food and convenience.

First, they’re ridiculously easy to make. With just a few pantry staples and minimal chopping, you can have dinner prepped and in the oven in no time. Even novice cooks will feel confident tackling this recipe.

Next, they’re incredibly versatile. Have leftover rotisserie chicken? Perfect! Want to add a bit of heat or sneak in some veggies? Go for it—this dish adapts beautifully to your preferences.

The creamy sauce is a true game-changer. Combining cream of chicken soup, sour cream, and green chilies creates a rich, tangy flavor that pairs perfectly with the chicken and cheese. It’s pure comfort in every bite.

Finally, these enchiladas are perfect for meal prep. They freeze well and reheat beautifully, making them ideal for busy weeks when you want something homemade without the hassle.

Ingredients Notes

The beauty of this recipe lies in its simple yet flavorful ingredients. Let’s break them down:

• Chicken: Shredded rotisserie chicken is a lifesaver here. It’s tender, flavorful, and saves time. If you prefer to cook your own, baked or poached chicken breasts work well too.
• Cream of Chicken Soup: This forms the base of the sauce, adding creaminess and depth. Choose a low-sodium variety if you’re watching your salt intake.
• Green Chilies: These bring just the right amount of heat without overwhelming the dish. If you like it spicier, swap in diced jalapeños.
• Flour Tortillas: Soft tortillas work best, as they roll easily and soak up the sauce. Corn tortillas are another option for a more traditional flavor.
• Cheese: A mix of shredded Monterey Jack and cheddar cheese adds gooey, melty goodness. Don’t skimp on this—cheese makes everything better!
• Sour Cream: This adds a tangy creaminess to the sauce, balancing out the richness of the soup and cheese.

No special equipment is needed—just a baking dish, mixing bowl, and a skillet if you’re cooking your own chicken.

How To Make Chicken Enchiladas with Cream of Chicken Soup

Making these enchiladas is as easy as layering flavors and letting the oven do the work. Let me walk you through the steps.

Step 1: Prepare the Filling

In a large bowl, combine shredded chicken, half of the green chilies, and a handful of shredded cheese. Mix until evenly distributed. This filling is hearty and perfectly seasoned to complement the creamy sauce.

Step 2: Make the Sauce

In a separate bowl, whisk together the cream of chicken soup, sour cream, and the remaining green chilies. Add a splash of chicken broth to thin the mixture slightly if needed—it should be pourable but not runny.

Step 3: Assemble the Enchiladas

Lay out your tortillas on a clean surface. Spoon about 2-3 tablespoons of the chicken mixture into the center of each tortilla. Roll them tightly and place seam-side down in a greased baking dish. Repeat until all tortillas are filled and arranged snugly.

Step 4: Add the Sauce and Cheese

Pour the creamy sauce evenly over the enchiladas, making sure they’re fully coated. Sprinkle the remaining shredded cheese generously on top. The cheese will melt into a golden, bubbly crust in the oven.

Step 5: Bake to Perfection

Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly. Let the dish cool for a few minutes before serving.

From start to finish, this recipe takes about 40 minutes—perfect for a weeknight dinner.

Storage Options

These enchiladas are just as delicious the next day, making them perfect for leftovers or meal prep.

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Assemble the enchiladas up to the point of baking. Wrap the dish tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.
• Reheating: To reheat, cover the dish with foil and warm in a 350°F (175°C) oven for 20-25 minutes. For single portions, a microwave works just fine—heat in 1-minute intervals until warmed through.

Variations and Substitutions

This recipe is endlessly customizable. Here are a few ideas to make it your own:

• Spicy Kick: Add diced jalapeños to the filling or use spicy cream of chicken soup for an extra punch of heat.
• Vegetarian Version: Swap the chicken for black beans, roasted vegetables, or a combination of both.
• Different Tortillas: If you prefer, use corn tortillas for a more authentic enchilada experience. Lightly warming them before rolling will prevent cracking.
• Gluten-Free Option: Use gluten-free tortillas and ensure your soup is gluten-free for a celiac-friendly dish.
• Extra Veggies: Sneak in sautéed onions, bell peppers, or spinach for added nutrition and flavor.

Experimenting with these variations is half the fun. Don’t be afraid to get creative!

With their creamy sauce, tender chicken, and gooey cheese, these Chicken Enchiladas with Cream of Chicken Soup are bound to become a new family favorite. Easy to make, endlessly adaptable, and always delicious—what’s not to love? Give them a try tonight, and watch how quickly they disappear!

Print