There's nothing quite like the comfort of Chicken Enchiladas with Cream of Chicken Soup. These enchiladas are creamy, cheesy, and bursting with bold Mexican flavors, making them a hit for family dinners or casual gatherings. With just a handful of simple ingredients, you can whip up this satisfying dish in no time.
The first time I made these enchiladas, I was trying to recreate a favorite restaurant meal. To my surprise, the homemade version turned out even better! The creamy sauce made with cream of chicken soup adds a delightful richness that ties all the flavors together. Let’s dive into what makes this dish so special.
Why You'll Love This Chicken Enchiladas Recipe
Get ready to meet your new go-to dinner recipe. These Chicken Enchiladas are the perfect blend of ease and flavor, offering a meal your family will love.
First, it’s incredibly quick to prepare. With the help of canned cream of chicken soup and rotisserie chicken, you can have these enchiladas ready to bake in just 20 minutes. Perfect for busy weeknights!
They’re also budget-friendly. Using pantry staples like tortillas, canned soup, and shredded cheese means you can serve a crowd without breaking the bank.
Plus, this recipe is endlessly versatile. You can swap the chicken for leftover turkey or use a mix of cheeses for a personalized twist.
Finally, the flavors are universally appealing. Creamy, cheesy, and slightly tangy from the enchilada sauce, these enchiladas deliver comfort with every bite.
Ingredients Notes

The beauty of these Chicken Enchiladas lies in their simplicity. Each ingredient plays an essential role in delivering a delicious and satisfying dish.
Tortillas are the backbone of this recipe. Flour tortillas work best as they hold up well during baking and provide a soft, tender texture. Corn tortillas can be used if you prefer a more traditional flavor.
Cooked chicken forms the filling. Rotisserie chicken is my favorite choice here for its convenience and flavor, but leftover roasted or grilled chicken works just as well.
Cream of chicken soup is the secret ingredient that makes the sauce rich and creamy. Opt for the condensed version for the best consistency. If you’re watching your sodium intake, low-sodium varieties are a great option.
Enchilada sauce brings the Mexican-inspired flavor. A red sauce adds a mild spice that complements the creamy filling, but you can use green enchilada sauce for a tangy twist.
Shredded cheese is the crowning glory. A mix of cheddar and Monterey Jack is classic, but feel free to use your favorite melting cheese.
A baking dish and aluminum foil are all the special equipment you’ll need to bake these enchiladas to perfection.
How To Make These Chicken Enchiladas

Making Chicken Enchiladas with Cream of Chicken Soup is as simple as layering flavors and popping the dish in the oven.
Start by preheating your oven to 350°F and greasing a 9x13-inch baking dish. This will ensure the enchiladas don’t stick during baking.
In a large mixing bowl, combine your cooked chicken, one cup of shredded cheese, and half a cup of enchilada sauce. Stir until everything is evenly mixed. This will be your filling.
Next, warm your tortillas in the microwave for 20-30 seconds to make them pliable. Spoon about two tablespoons of the chicken mixture into the center of each tortilla, then roll them up tightly. Place them seam-side down in the prepared baking dish.
In a separate bowl, whisk together the cream of chicken soup and remaining enchilada sauce. Pour this mixture evenly over the enchiladas, ensuring they’re fully coated. Sprinkle the remaining cheese on top for that irresistible golden finish.
Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Let the enchiladas cool for 5 minutes before serving.
Storage Options
These enchiladas are just as delicious the next day, making them perfect for meal prep or leftovers.
To store, transfer any leftover enchiladas to an airtight container and refrigerate for up to three days. Reheat them in the oven at 350°F, covered with foil, until warmed through.
If you’d like to freeze them, assemble the enchiladas without baking. Wrap the dish tightly in plastic wrap and aluminum foil, and freeze for up to three months. Thaw overnight in the fridge before baking as directed.
Variations and Substitutions
This recipe is a fantastic canvas for customization. Here are a few ideas to make it your own:
- Swap the chicken for shredded beef or pulled pork for a heartier option.
- Use green enchilada sauce and add diced green chiles for a zesty kick.
- For a vegetarian version, replace the chicken with black beans and corn.
- Experiment with different cheeses like Pepper Jack for added spice or queso fresco for a mild, creamy finish.
- Add extra toppings like diced avocado, chopped cilantro, or a dollop of sour cream for added flavor and texture.
These Chicken Enchiladas with Cream of Chicken Soup are sure to become a staple in your recipe rotation. With their comforting flavors and easy preparation, they’re a win for any occasion. Happy cooking!
PrintChicken Enchiladas With Cream Of Chicken Soup Recipe
This easy Chicken Enchiladas with Cream of Chicken Soup recipe combines tender chicken, creamy soup, and gooey cheese wrapped in soft tortillas. A comforting and flavorful Mexican-inspired dish the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 2 cups cooked shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can (4 oz) diced green chiles
- 8 flour tortillas
- 1 cup enchilada sauce
- ½ cup shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- In a large mixing bowl, combine cream of chicken soup, sour cream, green chiles, and half of the shredded cheddar cheese.
- Add the shredded chicken to the mixture and stir until well combined.
- Spoon about ¼ cup of the chicken mixture into each tortilla. Roll up and place seam-side down in the prepared baking dish.
- Pour enchilada sauce evenly over the rolled tortillas. Sprinkle remaining cheddar cheese and Monterey Jack cheese on top.
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.
- Remove from the oven, let cool slightly, and garnish with fresh cilantro before serving.
Notes
- You can use rotisserie chicken or leftover cooked chicken for convenience.
- Adjust the heat level by adding or omitting green chiles or using spicy enchilada sauce.
- For a lighter version, use low-fat sour cream and cheese.
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 3g
- Sodium: 860mg
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