Chicken Enchiladas With Cream Of Chicken Soup Recipe

There's nothing quite as satisfying as a warm, cheesy plate of Chicken Enchiladas with Cream of Chicken Soup. The rich aroma of spices, tender chicken, and melted cheese enveloped in soft tortillas fills the kitchen and creates a comfort food experience that everyone craves.

This recipe came to me during a busy week when I needed something quick, hearty, and family-friendly. With just a few simple ingredients, it became an instant hit, and now it’s a go-to dish when I need a dinner that pleases both adults and kids alike.

Get ready to indulge in this classic Tex-Mex dish that’s perfect for any weeknight or a cozy weekend dinner. Let’s dive in!

Why You’ll Love These Chicken Enchiladas

Get ready to fall in love with your new favorite enchiladas recipe! These Chicken Enchiladas with Cream of Chicken Soup aren’t just delicious – they’re everything you want in a quick, family-friendly meal.

First, this recipe is incredibly easy to make. Using canned cream of chicken soup saves time and adds unbeatable creaminess to the enchilada sauce. In just under an hour, you’ll have a dish that tastes like you spent all day in the kitchen.

The flavors are warm, comforting, and perfect for all palates. The combination of shredded chicken, creamy sauce, and melty cheese hits all the right notes, making it hard to resist second helpings. Plus, this dish pairs beautifully with classic sides like rice, beans, or a fresh salad.

Not only is it crowd-pleasing, but it’s also budget-friendly. You’ll be using affordable pantry staples, so it won’t break the bank. And don’t worry – the leftovers (if there are any) taste just as amazing the next day!

If you’re looking for a recipe that’s endlessly versatile, this one fits the bill. Whether you want to spice it up or keep it mild, there are plenty of ways to customize this dish to your liking. Let’s break down the ingredients next.

Ingredients Notes

The magic of these Chicken Enchiladas lies in the simplicity of the ingredients. Each component works together to create a meal that’s full of flavor and incredibly satisfying.

Cooked, shredded chicken: This recipe is a great way to use up leftover rotisserie chicken or any cooked chicken you have on hand. If you’re cooking chicken from scratch, I recommend using boneless, skinless chicken breasts or thighs for tender, flavorful meat.

Canned cream of chicken soup: This is the secret to making the sauce so creamy and flavorful with minimal effort. It gives the dish that comforting, familiar flavor we all know and love. If you prefer a homemade version, you can easily make your own cream of chicken soup using a roux, chicken broth, and milk.

Green chiles: These add a touch of heat and brightness to the dish. If you prefer spicier enchiladas, you can use diced jalapeños instead or mix in some hot sauce. For a milder version, feel free to skip the chiles entirely.

Tortillas: I recommend using soft flour tortillas, as they roll up nicely and soak in the sauce without falling apart. If you prefer corn tortillas, make sure to warm them first to prevent cracking.

Cheese: A generous helping of shredded cheese, like Monterey Jack or cheddar, is key to that melty, gooey top layer. You can use a Mexican cheese blend for extra flavor if you’d like.

You'll also need a 9x13-inch baking dish for assembling and baking the enchiladas. Make sure to lightly grease it to avoid sticking!

How To Make These Chicken Enchiladas

Creating these Chicken Enchiladas with Cream of Chicken Soup is simple and stress-free. Here’s a step-by-step breakdown to help you along the way.

Start by preheating your oven to 350°F (175°C) and greasing your baking dish. While the oven heats, prepare your filling. In a large bowl, combine the shredded chicken, half of the shredded cheese, and a can of green chiles. Mix well to evenly distribute the flavors.

Next, let’s make the sauce. In a medium bowl, mix together the canned cream of chicken soup and 1 cup of sour cream until smooth. If you want a little extra kick, stir in a tablespoon of your favorite hot sauce. Pour half of this sauce into the bottom of the baking dish and spread it out evenly.

Now, it’s time to assemble. Lay out each tortilla and spoon about ⅓ cup of the chicken mixture onto the center. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, nestling them closely together.

Once all the enchiladas are in the dish, pour the remaining sauce over the top. Use a spatula to spread it so that every tortilla is generously covered. Finish with a generous sprinkle of the remaining shredded cheese.

Bake the enchiladas uncovered for 25-30 minutes or until the cheese is bubbly and golden brown. Let the dish rest for 5-10 minutes before serving to make slicing easier. Your kitchen will smell incredible, and the wait will be totally worth it!

Storage Options

Leftovers? No problem! These Chicken Enchiladas store wonderfully, making them perfect for meal prep or an easy next-day lunch.

To refrigerate, transfer any leftovers into an airtight container and store for up to 3-4 days. Make sure the enchiladas are completely cooled before refrigerating to maintain the best texture.

If you’d like to freeze them, wrap each enchilada individually in plastic wrap and then place them all in a freezer-safe bag. They’ll keep well for up to 3 months. When you’re ready to enjoy, thaw them in the fridge overnight.

Reheating is simple. For best results, warm them in the oven at 350°F (175°C) until heated through, about 15-20 minutes. If you’re short on time, a microwave works too – just heat in 30-second increments until warm.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Whether you want to switch up the flavors or accommodate dietary needs, here are some ideas to make it your own.

Love spice? Add diced jalapeños to the filling or use a spicy pepper jack cheese. You can also drizzle some hot sauce over the top before baking for an extra kick.

Looking for a vegetarian option? Swap out the chicken for a mix of sautéed veggies like bell peppers, onions, and mushrooms. Black beans or pinto beans also make a hearty and delicious alternative.

If you’re craving something tangy, try adding a squeeze of fresh lime juice to the chicken mixture. The citrus will brighten the flavors and add a fresh twist.

For a gluten-free version, use gluten-free tortillas and a homemade cream of chicken soup. Double-check your ingredients to ensure everything is gluten-free, especially the canned products.

Feel free to experiment with different types of cheese, too. Queso fresco, Oaxaca cheese, or a smoky gouda can all add interesting flavors to the dish. Don’t be afraid to get creative and make this recipe your own!

Enjoy experimenting with these delicious enchiladas, and don’t forget to share your favorite variations in the comments!

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