Name: Chicken Enchiladas With Cream Of Chicken Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: For the Filling: 3 cups cooked shredded chicken; 1 (10.5 oz) can cream of chicken soup; 1/2 cup sour cream; 1/2 cup shredded cheddar cheese; 1/2 cup shredded Monterey Jack cheese; 1 tsp chili powder; 1/2 tsp garlic powder; Salt and pepper, to taste; For Assembly and Topping: 8 flour tortillas (8-inch); 1 (15 oz) can red enchilada sauce; 1 cup shredded cheese (cheddar or a Mexican blend); Fresh cilantro, for garnish

There’s something magical about biting into a cheesy, saucy chicken enchilada. The combination of tender chicken, creamy filling, and a blanket of melted cheese makes this dish the ultimate comfort food.

This recipe holds a special place in my heart because it’s one of the first meals I mastered for family dinners. By using cream of chicken soup as the base for the sauce, these enchiladas come together effortlessly, yet taste like they’ve been simmering all day. Let’s jump in!

Why You’ll Love This Chicken Enchiladas with Cream of Chicken Soup

These enchiladas are a crowd-pleaser for so many reasons! Let me tell you why this recipe deserves a spot in your regular dinner rotation.

First and foremost, it’s ridiculously easy to make. By using canned cream of chicken soup as a shortcut, you’ll save time without sacrificing flavor.

Second, it’s a perfect make-ahead meal. Whether you’re prepping dinner for a busy weeknight or assembling ahead for a gathering, these enchiladas can be refrigerated or frozen until you’re ready to bake.

Third, it’s family-friendly and highly customizable. From picky eaters to spice lovers, you can tweak the ingredients to suit everyone’s tastes.

Finally, the combination of creamy sauce and gooey cheese makes these enchiladas downright addictive. One bite and you’ll be hooked! Now, let’s talk about the ingredients that make this dish shine.

Ingredients Notes

The ingredients for this recipe are simple and likely already in your pantry or fridge. Here’s what you’ll need:

Cooked chicken: Shredded rotisserie chicken works perfectly here for convenience, but any cooked, shredded chicken will do. Leftovers are a great option too!
Tortillas: Flour or corn tortillas both work, depending on your preference. Flour tortillas create a softer texture, while corn tortillas give a traditional flavor.
Cream of chicken soup: The key to the creamy filling and sauce. Use your favorite brand or even make your own if you’re feeling ambitious.
Sour cream: Adds tanginess to balance the richness of the soup and cheese.
Green chiles: These add a subtle kick of flavor without overwhelming spice. Use mild or hot depending on your preference.
Cheddar cheese: Shredded cheddar melts beautifully and provides a gooey, cheesy topping. You can also use a Mexican cheese blend for added flavor.
Chicken broth: Thins out the soup to create a smooth, pourable sauce.
Spices: Garlic powder, onion powder, and a touch of cumin enhance the overall flavor.

You’ll also need a baking dish and some cooking spray to prevent sticking.

How To Make Chicken Enchiladas with Cream of Chicken Soup

These enchiladas are as easy to make as they are delicious. Follow these simple steps to create the perfect dish.

Preheat your oven and prepare the sauce: Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine cream of chicken soup, sour cream, green chiles, and chicken broth. Add garlic powder, onion powder, and cumin to taste. Whisk until smooth.
Assemble the enchiladas: Spread a thin layer of the sauce in the bottom of a greased baking dish. Lay a tortilla flat, then fill it with shredded chicken, a sprinkle of cheese, and a spoonful of sauce. Roll it up tightly and place seam-side down in the dish. Repeat with the remaining tortillas.
Add the sauce and cheese: Pour the remaining sauce over the enchiladas, spreading it evenly to ensure each one is coated. Top with a generous layer of shredded cheese.
Bake to perfection: Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve and enjoy: Let the enchiladas cool slightly before serving. Garnish with chopped cilantro, sliced green onions, or a dollop of sour cream for extra flavor.

This dish comes together in about 40 minutes, making it ideal for a quick and satisfying dinner.

Storage Options

If you have leftovers (though that’s rare in my house!), these enchiladas store well for future meals.

Refrigerator: Place leftover enchiladas in an airtight container and store in the fridge for up to 3 days.
Freezer: Wrap individual enchiladas in foil or plastic wrap, then store in a freezer-safe container for up to 3 months.

To reheat, bake in the oven at 350°F until warmed through, or microwave individual portions for a quick meal. Add a splash of chicken broth to refresh the sauce if needed.

Variations and Substitutions

One of the best things about this recipe is its flexibility. Here are a few ways to make it your own:

Switch up the protein: Try using shredded turkey, ground beef, or even black beans for a vegetarian option.
Change the cheese: Swap cheddar for pepper jack or queso fresco for a different flavor profile.
Add veggies: Mix in sautéed bell peppers, onions, or spinach with the chicken filling for extra nutrition.
Spice it up: Add diced jalapeños or a drizzle of hot sauce for those who love heat.
Make it gluten-free: Use gluten-free tortillas and ensure your cream of chicken soup is gluten-free as well.

This Chicken Enchiladas with Cream of Chicken Soup recipe is a guaranteed hit. Whether you’re feeding a crowd or treating yourself to a cozy dinner, it delivers creamy, cheesy goodness in every bite. Give it a try, and don’t forget to experiment with your own twists—you might just discover your new favorite version!