Zesty Chicken Enchiladas With Cream Of Chicken Soup Recipe

Creamy chicken enchiladas with cream of chicken soup bring a zesty twist to your dinner table.

Layers of tender meat and melted cheese create a mouthwatering experience.

Comfort food meets Mexican-inspired flavors in this simple yet satisfying dish.

Weeknight meals never looked so good with this quick and easy recipe.

Home cooks can whip up this crowd-pleasing classic without stress.

Spice lovers and comfort food enthusiasts will adore every single bite.

Grab your ingredients and let’s make magic happen in the kitchen!

Chicken Enchiladas with Cream Soup: Why It’s a Favorite

• Quick Comfort Creation: Transform simple ingredients into a delicious meal that feels like a warm hug from your kitchen, perfect for satisfying hungry family members with minimal effort.
• Crowd-Pleasing Customization: Easily adjust spice levels and ingredients to match different taste preferences, making this recipe a versatile option for picky eaters or mixed-age gatherings.
• Minimal Prep Magic: Combine ingredients in one bowl, roll tortillas, and bake – no complicated techniques required, allowing even novice cooks to create a restaurant-worthy dish with confidence.
• Budget-Friendly Feast: Utilize common pantry staples and affordable ingredients to create a hearty meal that feeds multiple people without breaking the bank, making it ideal for weeknight dinners or casual get-togethers.

Ingredients in Chicken Enchiladas with Cream Soup

• Chicken: A tender and flavorful protein that serves as the primary filling for the enchiladas.

• Cream of Chicken Soup, Sour Cream, Shredded Cheese: These ingredients create a rich, creamy texture and add depth of flavor to the enchilada filling and topping.

• Tortillas: Soft corn or flour tortillas that hold the chicken mixture and create the classic enchilada structure.
• Green Chiles, Salt, Pepper: These ingredients provide a mild heat and enhance the overall seasoning of the dish.
• Green Onions, Cilantro: Fresh herbs that add a bright, fresh garnish to the finished enchiladas.

How to Bake Chicken Enchiladas with Cream Soup

Step 1: Warm Up the Oven

Crank up your oven to 350°F and grab a 9×13-inch baking dish. Give the dish a quick spray of cooking oil to prevent sticking.

Step 2: Create Flavor-Packed Chicken Filling

• Cream of chicken soup
• Sour cream
• Diced green chiles

Sprinkle in some salt and pepper to make the flavors pop.

Step 3: Roll Up the Enchiladas

Take a tortilla and scoop about 1/3 cup of the chicken mixture into the center. Sprinkle some shredded cheese on top.

Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat until you’ve used all the tortillas.

Step 4: Add Extra Goodness

Pour any leftover chicken mixture over the rolled enchiladas. Make sure it spreads evenly across the top.

Step 5: Cheese It Up

Shower the enchiladas with the remaining shredded cheese. Don’t be shy – more cheese means more deliciousness!

Step 6: Bake to Perfection

Slide the baking dish into the preheated oven. Let it bake for 25-30 minutes until the cheese turns golden and bubbly.

Step 7: Finish and Garnish

Pull the enchiladas out of the oven and let them rest for 5 minutes. Sprinkle chopped green onions and fresh cilantro on top for a burst of color and flavor.

Step 8: Serve and Devour

Dish out these mouthwatering enchiladas while they’re hot and enjoy every single bite!

Tips to Enhance Chicken Enchiladas with Cream Soup

• Swap regular tortillas with corn tortillas for a gluten-free option that adds authentic Mexican flavor.
• Use rotisserie chicken for a quicker preparation and extra juicy meat that saves time in the kitchen.
• Reduce fat content by selecting low-fat cream of chicken soup and reduced-fat cheese without compromising taste.
• Add diced jalapeños or hot sauce for extra heat and bold flavor if you enjoy spicier enchiladas.
• Prepare the chicken mixture ahead of time and refrigerate for faster assembly when you're ready to bake, making meal planning easier.

Flavor Variations to Explore with Chicken Enchiladas with Cream Soup

• Low-Carb Zucchini Enchiladas: Replace tortillas with thinly sliced zucchini strips, creating a vegetable-based wrapper for the chicken filling.
• Vegetarian Black Bean Version: Swap chicken with seasoned black beans and add roasted vegetables for a protein-packed meat-free alternative.
• Dairy-Free Green Chili Enchiladas: Use coconut cream instead of sour cream and dairy-free cheese substitute to accommodate lactose-intolerant diners.
• Spicy Chipotle Chicken Variation: Add chipotle peppers in adobo sauce to the chicken mixture for a smoky, intense flavor profile with extra heat.

Sides to Serve Alongside Chicken Enchiladas with Cream Soup

• Fiesta Family Feast: Invite friends and family for a fun Mexican-inspired dinner night, serving enchiladas with spanish rice and crisp salad on the side.
• Weeknight Comfort Plate: Create a quick and satisfying meal by pairing enchiladas with refried beans and fresh guacamole for a hearty dinner solution.
• Leftover Magic Makeover: Transform remaining enchiladas into lunch by chopping them up and serving over mixed greens with salsa and sour cream for a delicious next-day meal.
• Game Day Crowd Pleaser: Slice enchiladas into smaller portions as an appetizer for sports watching parties, accompanied by zesty dipping sauces like ranch or chipotle mayo.

Proper Storage of Chicken Enchiladas with Cream Soup

• Store leftovers in an airtight container in the refrigerator for up to 3-4 days, ensuring the enchiladas are completely cooled before sealing.
• Wrap individual portions or the entire dish tightly with plastic wrap or aluminum foil to maintain moisture and prevent freezer burn.
• Freeze chicken enchiladas for up to 2-3 months by placing them in a freezer-safe container or heavy-duty freezer bag.
• Reheat refrigerated enchiladas in the oven at 350°F for 15-20 minutes, covering with foil to prevent drying out and ensure even warming.

FAQs

• How do I get the best flavor for my chicken enchiladas?

Use rotisserie chicken or season your chicken with cumin, chili powder, and garlic powder before shredding for extra depth of flavor.

• Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas work perfectly and will give your enchiladas a more traditional Mexican taste. Just warm them slightly before filling to prevent cracking.

• What if I want to make this dish spicier?

Add diced jalapeños to the chicken mixture or use a hot sauce like Cholula or Tapatio when mixing the filling for an extra kick of heat.

• Is this recipe good for meal prep?

Absolutely! You can assemble the enchiladas ahead of time and refrigerate for up to 24 hours before baking, making it perfect for busy weeknights or preparing in advance.

Simple Chicken Enchiladas With Cream Of Chicken Soup Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 15 reviews

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

Print Recipe

Pin Recipe

Description

Hearty chicken enchiladas with cream of chicken soup deliver Mexican-inspired comfort directly to dinner tables. Cheese-covered rolls packed with tender chicken promise satisfaction for families craving authentic southwestern flavors you’ll savor completely.

---

Ingredients

Scale 1x2x3x

Protein:

• 2 cups cooked, shredded chicken

Dairy and Cheese:

• 2 cups shredded Mexican blend cheese
• 1 cup sour cream

Remaining Ingredients:

• 8 flour tortillas
• 1 can (10.5 ounces/298 grams) cream of chicken soup
• 1 can (4 ounces/113 grams) diced green chiles
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh cilantro
• Salt to taste
• Pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Warm the oven to 350F and lightly coat a 9×13-inch baking dish with cooking spray to prevent sticking.
2. Mix shredded chicken, cream of chicken soup, sour cream, and green chiles in a large mixing bowl, seasoning with salt and pepper until ingredients are thoroughly combined.
3. Take each tortilla and place approximately 1/3 cup of the chicken mixture in the center, adding a generous sprinkle of shredded cheese.
4. Carefully roll the tortillas tightly, ensuring the filling remains secure, and position them seam-side down in the prepared baking dish.
5. After arranging all tortillas, distribute any remaining chicken mixture evenly across the top of the rolled enchiladas.
6. Generously cover the entire dish with the remaining shredded cheese, creating a complete cheese layer.
7. Transfer the baking dish to the preheated oven and bake for 25-30 minutes until the cheese transforms into a golden, bubbling surface.
8. Remove from the oven and allow the enchiladas to rest for 5 minutes, which helps the filling set and makes serving easier.
9. Garnish with freshly chopped green onions and cilantro to add a burst of color and fresh flavor before serving.

Notes

• Choose boneless, skinless chicken breasts for a leaner protein option and easier shredding after cooking.
• Swap regular tortillas with low-carb or gluten-free alternatives to accommodate different dietary needs.
• Add extra flavor by quickly sautéing the chicken with cumin and garlic powder before mixing with other ingredients.
• For a spicier version, mix in diced jalapeños or use hot green chiles instead of mild ones.

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

Nutrition

• Serving Size: 8
• Calories: 415 kcal
• Sugar: 3 g
• Sodium: 720 mg
• Fat: 24 g
• Saturated Fat: 13 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 25 g
• Fiber: 2 g
• Protein: 27 g
• Cholesterol: 75 mg