Chicken Enchiladas With Cream Of Chicken Soup Recipe

There's nothing quite like the comfort of a warm, cheesy pan of Chicken Enchiladas with Cream of Chicken Soup. These enchiladas are hearty, flavorful, and so easy to make, they’ll quickly become a weeknight staple for your family.

this Recipe

I first made this dish on a rainy weekend, craving something simple yet utterly delicious. The creamy sauce, melted cheese, and tender chicken make every bite an irresistible experience. Now, it's one of our go-to recipes for casual dinners or when we have friends over.

Get ready to learn why this recipe is about to become your new favorite.

Why You'll Love These Chicken Enchiladas With Cream Of Chicken Soup

Get ready to fall in love with a dish that brings all the flavor with minimal effort. These Chicken Enchiladas with Cream of Chicken Soup are simple, comforting, and packed with Tex-Mex flair.

First, it’s incredibly easy to make. If you’ve got cooked chicken, this recipe comes together in just 30 minutes. Perfect for those busy evenings when you need a tasty dinner on the table fast!

Second, the flavor combination is unbeatable. The creamy sauce, seasoned chicken, and melted cheese create a satisfying dish that both adults and kids will devour. No one will be able to resist going back for seconds.

Not to mention, this recipe is highly customizable. Whether you want to sneak in some veggies, swap out the protein, or adjust the spice level, these enchiladas are adaptable to suit your preferences.

Finally, it’s a great make-ahead meal. You can assemble everything the night before and simply bake it off when needed. Ideal for meal prepping or hosting a laid-back gathering with friends.

Ingredients Notes

The beauty of these Chicken Enchiladas lies in their simple yet flavorful ingredients. Let’s break down what makes each one essential to the recipe.

Chicken: You can use shredded rotisserie chicken, leftover grilled chicken, or even poached chicken breast. The key is to have tender, flavorful pieces that will soak up the sauce. If you’re in a rush, rotisserie chicken is a lifesaver.

Cream of Chicken Soup: This is the base of our creamy sauce. The soup adds richness and binds all the flavors together. If you prefer a lighter option, you can use a low-sodium or reduced-fat version. Want a deeper flavor? Substitute one can of cream of chicken soup with cream of mushroom or cream of celery soup.

Green Chilies: These add a mild heat and an authentic Tex-Mex touch. Canned diced green chilies are perfect here, but if you like it spicy, feel free to add chopped jalapeños or a dash of hot sauce to the mix.

Flour Tortillas: Soft flour tortillas wrap everything up nicely. They hold up well in the oven without turning soggy. You can use corn tortillas if you prefer, but make sure to warm them first to prevent breaking.

Cheese: Shredded cheddar or a Mexican blend cheese is ideal for this recipe. The cheese gets bubbly and golden when baked, adding a deliciously gooey layer. If you're a cheese lover, don’t be shy – add an extra handful!

Special Equipment: You’ll need a 9x13-inch baking dish to assemble and bake your enchiladas. A large skillet will also come in handy for preparing the filling.

How To Make These Chicken Enchiladas With Cream Of Chicken Soup

Creating these mouthwatering enchiladas is simpler than you might think. Here’s a step-by-step guide to ensure they come out perfect every time.

Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. This will prevent the enchiladas from sticking and make for easier cleanup later.

Prepare the filling by mixing shredded chicken, one can of cream of chicken soup, a generous handful of shredded cheese, and the diced green chilies in a large bowl. Season with salt, pepper, and a pinch of cumin for extra flavor.

Fill and roll the tortillas: Lay a tortilla flat, spoon 2-3 tablespoons of the chicken mixture down the center, and roll it up tightly. Place the rolled tortilla seam-side down in your baking dish. Repeat with the remaining tortillas until the dish is full.

Make the sauce: In a medium bowl, combine the second can of cream of chicken soup with half a cup of milk or chicken broth. Whisk until smooth, then pour the sauce evenly over the rolled tortillas, ensuring everything is well-covered.

Top with cheese: Sprinkle a generous layer of shredded cheese over the enchiladas. You want it to melt and bubble up in the oven, creating that mouthwatering, golden crust.

Bake for 25-30 minutes, or until the cheese is melted and the sauce is bubbly around the edges. If you like a crispier top, broil for 1-2 minutes at the end, but watch carefully to prevent burning.

Storage Options

Leftovers? These enchiladas store beautifully and make excellent next-day meals. Here’s how to keep them fresh.

Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days. They reheat easily in the microwave or oven, making lunch prep a breeze.

Freeze: You can freeze unbaked enchiladas for up to 3 months. Assemble the enchiladas and cover them tightly with aluminum foil before freezing. When ready to enjoy, bake directly from the freezer at 350°F for about 45 minutes, or until heated through.

Reheating: To reheat, cover the dish with foil and bake at 350°F for 15-20 minutes, or until warmed through. You can also use the microwave for a quicker option, but the oven will give you the best texture.

Variations and Substitutions

This recipe is highly versatile, so don’t be afraid to get creative with substitutions and variations.

Add Veggies: Sneak in some chopped bell peppers, spinach, or zucchini to add more nutrients. Sauté them briefly before mixing with the chicken to soften.

Switch Up the Protein: Not a fan of chicken? Ground beef, turkey, or even black beans work beautifully in this dish. If using ground meat, brown it first with some onions and spices.

Make It Spicier: If you love a bit of heat, add chopped jalapeños or a splash of hot sauce to the filling. You could even use pepper jack cheese for an extra kick.

Use Corn Tortillas: If you prefer traditional enchiladas, use corn tortillas. Warm them in a skillet or wrap in damp paper towels and microwave for 30 seconds to make them pliable.

Lighter Version: Swap the cream of chicken soup for a homemade version made with Greek yogurt, chicken broth, and a little flour for thickening. You can also use reduced-fat cheese and tortillas if you're watching calories.

Enjoy experimenting and making this dish your own! No matter how you tweak it, these Chicken Enchiladas are sure to become a family favorite.

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