Chicken Enchiladas With Cream Of Chicken Soup Recipe

There's nothing quite like the comforting, savory flavor of Chicken Enchiladas with Cream of Chicken Soup filling your kitchen. These enchiladas are packed with tender chicken, gooey cheese, and a creamy, flavorful sauce that turns dinner into an instant hit.

The first time I made these, I was looking for something quick and satisfying for a midweek meal. Now, they’re a family staple, loved for their ease and unbeatable flavor. Let’s dive into why this recipe should be on your table tonight!

Why You'll Love This Chicken Enchiladas With Cream Of Chicken Soup

Get ready to fall in love with a dish that’s as simple as it is mouthwatering. These enchiladas are the perfect solution for busy weeknights and dinner guests alike.

First, they’re incredibly easy to prepare. With just a few simple steps, you’ll have a delicious, restaurant-quality meal ready in no time. The use of cream of chicken soup keeps things super convenient, making prep a breeze even on your busiest days.

The flavors are a perfect balance of savory, creamy, and just a little tangy. Between the seasoned chicken, melted cheese, and zesty green chiles, each bite is a flavor explosion that’ll have everyone coming back for seconds.

Plus, this recipe is wonderfully customizable. Whether you want to add extra veggies, swap in a different protein, or adjust the spice level, you can make these enchiladas your own.

Lastly, cleanup is minimal. You only need a couple of bowls and a baking dish, so you won’t be spending your evening scrubbing pots and pans. This dish truly embodies everything you want in a weeknight dinner: quick, delicious, and fuss-free.

Ingredients Notes

The magic of these Chicken Enchiladas lies in their simplicity and rich flavors. Let's talk about some of the essential ingredients that make this dish shine.

Shredded Chicken: You can use store-bought rotisserie chicken to save time, or cook and shred your own. Either way, make sure it’s seasoned well for maximum flavor. The chicken is the heart of this dish, providing a satisfying, hearty bite in every enchilada.

Cream of Chicken Soup: This is the key to the creamy sauce that smothers the enchiladas. Using a can of cream of chicken soup saves time and adds an irresistible richness. If you’re feeling ambitious, you can make your own from scratch, but the canned version works beautifully.

Sour Cream: This adds a tangy creaminess to the sauce, balancing the flavors. Make sure to use full-fat sour cream for the best texture and taste. It helps create that signature velvety sauce that makes these enchiladas so crave-worthy.

Green Chiles: These little peppers add a subtle heat and an extra depth of flavor. If you prefer a milder dish, you can use fewer chiles, but they do bring a delightful zest that complements the creamy sauce perfectly.

Cheese: You can’t have enchiladas without cheese! A blend of shredded Monterey Jack and cheddar melts beautifully and adds a gooey, irresistible layer on top. Feel free to use your favorite melting cheese or even add a sprinkle of cotija for a little extra flair.

No special equipment is needed, just a large bowl, a baking dish, and an oven to pull everything together.

How To Make This Chicken Enchiladas With Cream Of Chicken Soup

Making these enchiladas is incredibly simple. Let me walk you through the steps so you can have this comforting meal on your table in no time.

Start by preheating your oven to 350°F and greasing a large baking dish. This will ensure your enchiladas come out easily and cleanly once baked.

In a large bowl, combine the shredded chicken, half of the shredded cheese, sour cream, and green chiles. Mix everything until well combined. This creamy, flavorful filling is what makes each enchilada so delectable.

Next, take a flour tortilla and spoon a generous amount of the chicken mixture onto it. Roll the tortilla up tightly and place it seam-side down in your prepared baking dish. Repeat with the remaining tortillas until your dish is full.

Now, for the sauce: In a separate bowl, whisk together the cream of chicken soup and a bit of chicken broth or water until smooth. This creates a pourable, creamy sauce that’ll coat the enchiladas perfectly. Pour the sauce evenly over the rolled tortillas, making sure to cover them well.

Finally, sprinkle the remaining shredded cheese over the top. Bake in the oven for 25-30 minutes or until the cheese is melted and bubbly, and the edges are golden brown. Once out of the oven, let the enchiladas sit for a few minutes to set before serving.

Dinner is ready! You’ll be rewarded with a pan of ooey-gooey, creamy enchiladas that smell absolutely divine.

Storage Options

Got leftovers? These enchiladas store well and make for a perfect meal the next day.

For refrigeration, transfer any leftovers into an airtight container and store for up to 3 days. When you're ready to eat, simply reheat them in the oven at 350°F until warmed through, or microwave individual portions.

If you want to freeze them, assemble the enchiladas as usual but skip the baking step. Wrap the dish tightly with plastic wrap and then foil. They’ll keep in the freezer for up to 3 months. To bake, thaw overnight in the refrigerator and then bake as directed.

Reheated enchiladas still taste fantastic, so they’re great for meal prep or busy nights when you don’t feel like cooking.

Variations and Substitutions

One of the best things about this recipe is its versatility. Feel free to get creative and make it your own!

If you’re not a fan of chicken, try using shredded beef, pulled pork, or even sautéed veggies for a vegetarian option. The creamy sauce pairs beautifully with almost any filling.

Want to add more veggies? Dice up some bell peppers, onions, or zucchini and sauté them before adding to the filling. It’s an easy way to sneak in more nutrients and add a pop of color.

For a spicier kick, consider adding jalapeños or using a spicy cream of chicken soup. You can also sprinkle some red pepper flakes into the filling for a little extra heat.

If you’re gluten-free, use corn tortillas instead of flour ones. Just warm them slightly before rolling to avoid cracking. There are also gluten-free cream of chicken soup options available at most grocery stores.

The possibilities are endless, and experimenting with different flavors can lead to some delicious new favorites. Enjoy making this recipe your own!

Print