Chicken Enchiladas With Cream Of Chicken Soup Recipe

There's nothing quite like the warm, comforting flavors of Chicken Enchiladas with Cream of Chicken Soup filling your kitchen. The tender chicken, savory sauce, and melty cheese wrapped in soft tortillas make this dish a family favorite, perfect for weeknights or any gathering.

this Recipe

I first discovered this recipe when I was in search of a quick but satisfying dinner option, and it instantly became a staple in our household. It's the kind of meal that brings everyone to the table with smiles and empty plates. Let’s dive in!

Why You'll Love These Chicken Enchiladas

Get ready to savor a dish that is flavorful, easy to make, and sure to become a household favorite.

First off, these enchiladas come together in under 45 minutes, making them ideal for busy evenings when time is tight but you crave something hearty and delicious. You can even make it ahead of time and pop it in the oven when you’re ready.

They’re budget-friendly, made with pantry staples like tortillas, shredded chicken, cream of chicken soup, and shredded cheese. With simple, accessible ingredients, this meal is both easy on your wallet and big on flavor.

Not only is this recipe versatile, but it also appeals to the whole family. Even the pickiest eaters can't resist the creamy, cheesy goodness wrapped up in warm tortillas. Plus, you can customize it to suit different tastes, making it perfect for anyone at your dinner table.

Best of all, these enchiladas are freezer-friendly. Make a double batch, and you'll have a homemade dinner ready to go whenever you need a quick meal.

Ingredients Notes

The ingredients for these Chicken Enchiladas are straightforward, yet each one plays an important role in creating the perfect bite.

The chicken is the star of the show. You can use rotisserie chicken for a super quick prep, or cook and shred your own for an extra homemade touch. Both options work beautifully, delivering tender, juicy results.

Cream of chicken soup is what gives these enchiladas their luxurious, creamy sauce. It keeps everything moist and flavorful without needing a ton of ingredients. Feel free to use a reduced-sodium version if you prefer.

For the tortillas, I recommend using soft flour tortillas. They wrap around the filling easily and bake to a tender, pillowy texture. If you love a more traditional take, corn tortillas work too, though they may need a light warming to make them pliable.

Shredded cheese adds that irresistible, gooey layer of deliciousness. A blend of cheddar and Monterey Jack melts beautifully and adds just the right amount of flavor. If you like a spicier kick, pepper jack is a great alternative.

Don’t forget seasonings like cumin, garlic powder, and chili powder. These simple spices elevate the overall flavor and add a hint of warmth without being overpowering. Lastly, you’ll need a casserole dish to bake these enchiladas to perfection.

How To Make These Chicken Enchiladas

Creating these delicious Chicken Enchiladas is simpler than you think. Let me walk you through the process, step by step.

Start by preheating your oven to 350°F (175°C). While the oven heats, prepare the filling. In a large bowl, combine your shredded chicken, one can of cream of chicken soup, half of the shredded cheese, and a generous pinch of cumin and chili powder. Mix everything well, so the flavors meld together.

Next, warm your tortillas slightly in the microwave or on the stovetop to make them more pliable. Spoon a generous amount of the chicken mixture into the center of each tortilla, then roll it up tightly. Place each enchilada seam-side down in a greased casserole dish, fitting them snugly side by side.

Once all the tortillas are filled and arranged in the dish, pour the remaining can of cream of chicken soup over the top. Use a spatula to spread it evenly, making sure every inch is covered. Sprinkle the rest of the shredded cheese generously over the sauce layer.

Cover the casserole dish with aluminum foil and bake for 20-25 minutes. Then, remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is bubbly and golden. The enchiladas should be heated through, with the edges starting to crisp.

Allow the enchiladas to rest for about 5 minutes before serving. This helps the filling set and makes them easier to plate. Serve warm and enjoy the melty, creamy perfection!

Storage Options

Storing leftovers of these Chicken Enchiladas is a breeze, and they taste just as amazing the next day.

To store in the refrigerator, place any leftovers in an airtight container. They will keep well for up to 3-4 days. Reheat in the microwave or in a 350°F (175°C) oven until warmed through.

For freezing, let the enchiladas cool completely. Wrap individual portions in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and bake in the oven until hot and bubbly.

If you're making these enchiladas ahead of time, assemble them as instructed but skip the baking step. Cover tightly with foil and refrigerate for up to 24 hours or freeze for later. Simply bake them when ready, adding an extra 10-15 minutes to the bake time if frozen.

Variations and Substitutions

These enchiladas are incredibly versatile, making it easy to switch things up based on what you have on hand.

If you’re craving a veggie-packed version, try adding diced bell peppers, corn, or black beans to the filling. They add extra texture and nutrition without taking away from the overall flavor.

Want a spicier kick? Add diced green chilies or jalapeños to the filling. You can also sprinkle in some crushed red pepper flakes or use spicy shredded cheese.

For a lighter version, you can swap out the cream of chicken soup for a homemade or reduced-fat alternative. Greek yogurt mixed with a bit of chicken broth also makes for a creamy, healthier option.

If you’re a fan of tangy flavors, try drizzling some fresh lime juice over the finished enchiladas or serving them with a dollop of sour cream and freshly chopped cilantro. It adds a refreshing brightness to balance the richness of the dish.

Feel free to experiment with different cheeses, too. A Mexican blend or sharp cheddar gives a different twist, and the recipe adapts beautifully to whatever you have on hand.

Enjoy making these enchiladas your own, and don't be afraid to get creative with the flavors!

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