Irresistibly Creamy Chicken Enchiladas with Cream of Chicken Soup Recipe

Crafting delectable chicken enchiladas with cream of chicken soup sparks culinary magic in your kitchen.

Layers of tender meat and melted cheese promise comfort in every bite.

Weeknight dinners transform when simple ingredients combine with love and creativity.

Mexican-inspired flavors dance across your palate, making this dish irresistible.

Creamy, zesty, and satisfying, these enchiladas bring restaurant-quality meals to your dining table.

Quick preparation means you can whip up this crowd-pleaser in under an hour.

Savor each mouthwatering bite and watch smiles spread around the table.

Chicken Enchiladas with Cream Soup Basics

• Savor Homemade Comfort: This patty melt brings restaurant-quality goodness right to your kitchen with simple ingredients and straightforward cooking steps.
• Master One-Pan Magic: Create a complete meal using just a single skillet, minimizing cleanup and making cooking stress-free for busy home chefs.
• Customize Your Flavor: Swap ingredients like cheese or bread type to match personal preferences, making this recipe adaptable for different taste buds.
• Crowd-Pleasing Crowd-Pleaser: Perfect for casual dinners, game nights, or satisfying lunch cravings with its hearty combination of beef, melted cheese, and caramelized onions.

Ingredients for Creamy Chicken Enchiladas

• Shredded Chicken: The main filling that provides hearty flavor and protein for the enchiladas.

• Flour Tortillas: Soft, pliable wrappers that hold the enchilada filling and create a classic Mexican-style dish.

• Cream of Chicken Soup, Sour Cream: These ingredients create a rich, creamy base that adds moisture and tangy depth to the enchiladas.
• Enchilada Sauce: A classic sauce that brings traditional Mexican flavors and adds moisture to the dish.

• Shredded Cheese: Melts beautifully to create a golden, gooey topping that adds richness and texture.

• Fresh Cilantro: A bright, herbal topping that adds a fresh, zesty finish to the enchiladas.

How to Prepare Chicken Enchiladas with Soup

Step 1: Warm Up The Oven

Fire up your oven to a toasty 375°F (190°C) so it’s ready for the delicious magic about to happen.

Step 2: Create Magical Sauce Mixture

• Cream of chicken soup
• Sour cream
• Enchilada sauce

Stir until the mixture looks smooth and creamy.

Step 3: Prepare Baking Dish

Spread a thin layer of the sauce mixture across the bottom of a 9×13-inch baking dish, creating a delicious foundation.

Step 4: Craft Enchilada Rolls

• Shredded chicken
• Sprinkle of cheese
• Spoonful of sauce mixture

Roll the tortilla tightly and place seam-side down in the baking dish, creating neat little flavor packages.

Step 5: Cover With More Goodness

Pour the remaining sauce mixture over the enchiladas, ensuring every roll gets a generous coating.

Step 6: Add Cheesy Topping

Sprinkle the remaining cheese over the top, creating a melty, golden layer.

Step 7: Bake To Perfection

Slide the dish into the oven and bake for 25-30 minutes until the edges are bubbly and the top turns a beautiful golden brown.

Step 8: Garnish And Serve

Scatter fresh cilantro on top and serve these creamy enchiladas piping hot, ready to delight everyone at the table.

Tips for Chicken Enchiladas with Cream Soup

• Use rotisserie chicken for a quick and easy shortcut to shred tender meat without extra cooking time.
• Swap flour tortillas with corn tortillas for a gluten-free alternative that adds authentic Mexican flavor.
• Enhance the dish's richness by mixing different cheese types like monterey jack and cheddar for a more complex taste profile.
• Control spice levels by choosing mild or hot enchilada sauce based on personal preference or family's heat tolerance.
• Prep enchiladas ahead of time and refrigerate, allowing flavors to meld together before baking for deeper, more developed taste.

Flavor Variants for Chicken Enchiladas

• Spicy Jalapeño Chicken Enchiladas: Add diced jalapeños to the chicken filling for a kick of heat and extra flavor.
• Green Chile Chicken Enchiladas: Replace enchilada sauce with green chile sauce and mix roasted green chiles into the filling for a southwest-style version.
• Vegetarian Black Bean Enchiladas: Swap chicken with black beans and add roasted vegetables like bell peppers and corn for a meat-free option.
• Salsa Verde Chicken Enchiladas: Use salsa verde instead of traditional enchilada sauce for a tangy, bright flavor profile that complements the creamy soup mixture.

Serving Ideas for Creamy Chicken Enchiladas

• Hearty Family Dinner Delight: Serve these creamy chicken enchiladas with Mexican-inspired sides that complement their rich flavors.
• Zesty Fiesta Plate: Add Spanish rice, black beans, and a crisp garden salad to create a complete meal bursting with texture and color.
• Southwest Comfort Spread: Pair with fresh guacamole, warm corn tortilla chips, and tangy pico de gallo for a vibrant dining experience.
• Brunch Transformation: Transform leftovers into a breakfast casserole by topping with fried eggs and extra salsa for a morning twist.

Storage Advice for Chicken Enchiladas with Soup

• Store leftover enchiladas in an airtight container for up to 3-4 days in the refrigerator. Cover tightly with plastic wrap or aluminum foil to maintain freshness and prevent drying out.
• Wrap individual enchiladas or the entire dish in freezer-safe plastic wrap and aluminum foil. Freeze for up to 2-3 months. Label with the date and contents for easy tracking.
• Warm enchiladas in the oven at 350F for 15-20 minutes. Cover with foil to prevent excessive browning and keep moisture locked in. Alternatively, use the microwave for 2-3 minutes, stirring halfway through.

FAQs

• Can I use rotisserie chicken for this recipe?

Yes, store-bought rotisserie chicken works perfectly and saves time in shredding chicken for the enchiladas.

• What if I don't have enchilada sauce?

You can substitute with mild salsa, tomato sauce mixed with chili powder, or make a quick homemade enchilada sauce using tomato paste and spices.

• Is this recipe gluten-free?

Not by default. To make it gluten-free, use gluten-free cream of chicken soup and corn tortillas instead of flour tortillas.

• Can I prepare these enchiladas ahead of time?

Absolutely! Assemble the enchiladas, cover with plastic wrap, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time.

Chicken Enchiladas With Cream Of Chicken Soup Recipe

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4.7 from 16 reviews

• Total Time: 50 minutes
• Yield: 8 1x

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Description

Comforting chicken enchiladas with cream of chicken soup deliver a hearty Mexican-inspired meal that satisfies hunger. Creamy, cheesy layers wrapped in tortillas promise a delicious dinner you’ll crave again and again.

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Ingredients

Scale 1x2x3x

• 2 cups cooked shredded chicken
• 8 flour tortillas
• 1 can (10.5 oz / 298 g) cream of chicken soup
• 1 cup (240 ml) sour cream
• 1 cup (240 ml) enchilada sauce
• 1 cup (100 g) shredded cheese (cheddar or Mexican blend)
• 1/2 cup (60 g) diced green chilies (optional)
• 1/4 cup (15 g) chopped fresh cilantro (for garnish)

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Instructions

1. Prepare the oven by heating to 375F (190C) for optimal cooking temperature.
2. Create a creamy sauce by whisking together cream of chicken soup, sour cream, and enchilada sauce in a spacious mixing bowl.
3. Coat the bottom of a 9×13-inch baking dish with a thin layer of the prepared sauce to prevent sticking.
4. Assemble enchiladas by laying out tortillas and filling each with tender shredded chicken, a generous sprinkle of cheese, and a dollop of the sauce mixture.
5. Carefully roll each tortilla tightly, ensuring the filling remains secure, and place them seam-side down in the prepared baking dish.
6. Drizzle the remaining sauce evenly over the rolled enchiladas, creating a complete coverage.
7. Generously scatter the remaining cheese across the top of the enchiladas for a golden, melty finish.
8. Transfer the baking dish to the preheated oven and bake for 25-30 minutes until the edges turn golden and the sauce begins to bubble.
9. Remove from the oven and allow to cool slightly for easier serving.
10. Garnish with fresh cilantro leaves to add a vibrant, herbaceous touch before presenting the warm, comforting dish.

Notes

• Swap out cream of chicken soup for a healthier homemade version or use Greek yogurt to reduce sodium and fat content.
• Use whole wheat tortillas or corn tortillas for a gluten-free alternative that adds more fiber and nutrition.
• Try rotisserie chicken or leftover grilled chicken to save time and add extra flavor depth to the dish.
• Prepare enchiladas ahead of time and refrigerate for up to 24 hours before baking, which helps meld flavors and makes meal prep easier.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Mexican-American

Nutrition

• Serving Size: 8
• Calories: 370 kcal
• Sugar: 3 g
• Sodium: 650 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 25 g
• Fiber: 2 g
• Protein: 26 g
• Cholesterol: 75 mg