Chicken Enchiladas with Cream of Chicken Soup Recipe

If there’s one meal that never fails to bring people to the table, it’s chicken enchiladas. Creamy, cheesy, and packed with flavor, these enchiladas are the perfect blend of comfort food and south-of-the-border spice. And when you combine them with cream of chicken soup, the result is a rich and velvety sauce that turns a classic dish into a soul-soothing favorite.

Why You’ll Love This Recipe

This chicken enchilada recipe is a fusion of classic flavors and modern convenience.

• Creamy and cheesy: The cream of chicken soup base creates a luscious sauce that takes these enchiladas to the next level.

• Quick and simple: Perfect for busy weeknights—minimal prep, maximum flavor.

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• Family-friendly: Mild enough for kids but flavorful enough for adults.

• Customizable: Add veggies, swap proteins, or spice it up—your kitchen, your rules.

Kitchen Tools You’ll Need

• 9×13-inch baking dish

• Large mixing bowl

• Measuring cups and spoons

• Medium saucepan (optional)

• Aluminum foil

• Knife and cutting board

• Cooking spray or butter (for greasing)

Prepping Tips

Here are a few prep steps that make assembly easier and the final dish more flavorful:

• Use rotisserie chicken to save time and add extra flavor.

• Warm tortillas slightly (in a pan or microwave) so they’re more pliable and won’t tear when rolling.

• Grease your baking dish to prevent sticking and make cleanup easier.

• Shred your own cheese for a meltier, creamier texture (pre-shredded cheese has anti-caking agents).

Step-by-Step Instructions

Let’s break down the process into easy-to-follow steps.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and lightly grease your 9×13-inch baking dish with cooking spray or butter.

Step 2: Make the Sauce

In a large bowl, combine:

• 1 can cream of chicken soup

• 1 cup sour cream

• 1/2 cup shredded cheese

• Green chilies

• Garlic powder

• Cumin

• Salt and pepper to taste

Stir until smooth and creamy.

Step 3: Prepare the Filling

In another bowl, mix:

• Shredded chicken

• 1/2 cup of the soup mixture

• 1/2 cup shredded cheese

Mix well to coat the chicken in creamy goodness.

Step 4: Assemble the Enchiladas

1. Warm tortillas slightly to make them flexible.

2. Place 2–3 tablespoons of the filling in the center of each tortilla.

3. Roll tightly and place seam-side down in the baking dish.

4. Repeat until all tortillas are filled and arranged in the dish.

Step 5: Top It Off

• Pour the remaining soup mixture over the enchiladas, spreading evenly.

• Sprinkle with the remaining 1 cup of shredded cheese.

Step 6: Bake

• Cover the dish with foil and bake for 25 minutes.

• Remove foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 7: Garnish and Serve

Top with green onions, cilantro, olives, or even a dollop of sour cream. Serve hot!

Variations and Substitutions

Want to make it your own? Here are some creative spins:

Protein Swaps

• Ground beef or turkey: Brown first and drain excess fat.

• Black beans or refried beans: Great vegetarian option.

• Pulled pork: Delicious twist with BBQ flavor.

Sauce Variations

• Swap cream of chicken for cream of mushroom or cream of celery.

• Use green enchilada sauce instead of sour cream for a tangier flavor.

• Add chipotle in adobo for smoky heat.

Extra Fillings

• Cooked rice or quinoa

• Sautéed onions and peppers

• Corn kernels or black beans

• Jalapeños for extra spice

Side Dishes and Serving Ideas

Here are some great pairings to round out your meal:

• Spanish or Mexican rice

• Refried or black beans

• Chips and salsa or guacamole

• Mexican street corn (Elote)

• Green salad with lime vinaigrette

Beverage Ideas

• Agua fresca

• Horchata

• Margaritas (for adults!)

• Iced tea or lemonade

Storing and Reheating

Refrigerator

• Store leftovers in an airtight container for up to 4 days.

Freezer

• Let enchiladas cool completely.

• Wrap the whole dish tightly in plastic wrap and foil.

• Freeze for up to 2 months.

• To reheat: Thaw overnight and bake at 350°F until warmed through.

Reheating Tips

• Microwave: Cover and heat individual portions in 30-second intervals.

• Oven: Reheat covered at 350°F for 20–25 minutes.

Make-Ahead and Freezing Tips

Perfect for meal prep or prepping ahead of a big event.

Make-Ahead

• Assemble enchiladas but don’t bake.

• Cover tightly and refrigerate for up to 24 hours.

• Add 5–10 extra minutes to baking time.

Freezer Meal

• Assemble, cover tightly, and freeze unbaked.

• Thaw overnight and bake as directed.

Common Mistakes to Avoid

1. Overfilling the Tortillas

This can cause them to burst or not roll properly. Stick to 2–3 tablespoons of filling per tortilla.

2. Skipping the Sauce Layer

Pouring sauce over the top is key to keeping enchiladas moist and flavorful.

3. Using Cold Ingredients

Room-temperature fillings and tortillas help everything bake evenly and prevent sogginess.

Frequently Asked Questions

Can I use corn tortillas?

Yes! They’re traditional in enchiladas. Lightly fry or steam them to prevent tearing.

What’s the best cheese for enchiladas?

A blend of cheddar and Monterey Jack works great. You can also use Pepper Jack for spice or a Mexican cheese blend.

Can I use canned chicken?

You can, especially in a pinch. Just be sure to drain it well and season to taste.

How do I keep enchiladas from getting soggy?

Don’t over-sauce, and bake uncovered for the last 10 minutes to let some moisture evaporate.

Final Thoughts

These Chicken Enchiladas with Cream of Chicken Soup are pure comfort food magic. Rich, cheesy, and full of flavor, they’re the kind of dish you’ll want to make again and again. Easy enough for weeknights but delicious enough for company, this recipe brings people together around the table—one cheesy bite at a time.