Chicken Enchiladas with Cream of Chicken Soup

When you’re in the mood for a comforting, cheesy, and satisfying meal, look no further than Chicken Enchiladas with Cream of Chicken Soup. This easy and delicious recipe combines tender shredded chicken, gooey cheese, and a rich, creamy sauce, all wrapped up in soft tortillas and baked to perfection. With the help of cream of chicken soup, the sauce becomes extra creamy and flavorful, making this dish a family favorite in no time. It’s perfect for a weeknight dinner or a gathering with friends and family, and you’ll be amazed at how simple it is to make!

Why You’ll Love This Recipe?

This Chicken Enchiladas recipe is incredibly easy to put together, with a prep time of only 20 minutes and a bake time of around 25 minutes. It’s a perfect weeknight meal, but also fancy enough for a small gathering or potluck. The rich cream of chicken soup creates a luscious sauce that soaks into the tortillas, making them even more flavorful. Add in the gooey melted cheese and the tender chicken, and you’ve got a dish that will be enjoyed by everyone. Plus, it’s customizable—feel free to adjust the heat level or toppings based on your preferences!

Ingredient Notes

• Shredded Chicken – You can use rotisserie chicken for a quick and easy option, or cook your own chicken breasts or thighs. To cook your own, simply simmer the chicken in water with a bit of salt until cooked through, then shred it with a fork.
• Cream of Chicken Soup – This is the secret ingredient for the creamy sauce. It gives the enchiladas a rich, smooth texture that complements the flavors of the chicken and tortillas. If you prefer, you can use a low-sodium version or substitute with cream of mushroom soup for a different flavor.
• Tortillas – Flour tortillas work best for this recipe because they’re soft and pliable, allowing for easy rolling. Corn tortillas can be used if you prefer a more traditional texture, but they may need to be softened by briefly heating them in the microwave or on a hot skillet to prevent cracking.
• Cheese – A blend of shredded cheddar and Monterey Jack cheese is perfect for these enchiladas. The cheddar adds a sharp flavor, while the Monterey Jack melts beautifully. Feel free to experiment with other cheeses if you like.
• Green Chiles – Canned green chilies add a mild heat and tang to the sauce. If you prefer more spice, you can opt for canned jalapeños or hot green chilies.
• Enchilada Sauce – You can either use store-bought red enchilada sauce or make your own for a more personalized flavor. Homemade enchilada sauce is easy to prepare, and it can really elevate the dish if you have the time.

Substitutions:

• Chicken: You can use cooked shredded turkey or ground beef if you want to switch up the protein.
• Cream of Chicken Soup: You can use a homemade white sauce (made with butter, flour, and chicken broth) instead of cream of chicken soup for a lighter alternative.
• Cheese: Swap the Monterey Jack for pepper jack for a bit of spice, or use a Mexican cheese blend.

Step-by-Step Instructions

1. Prepare the Chicken

If you’re using raw chicken, cook the chicken breasts or thighs in a pot of salted water until fully cooked (about 20 minutes), then shred with a fork. If you’re using rotisserie chicken, simply shred it into bite-sized pieces. Set aside.

2. Make the Sauce

In a large mixing bowl, combine the cream of chicken soup, green chilies, and 1/2 cup of enchilada sauce. Stir until well mixed and smooth. Add salt and pepper to taste. This will be the creamy sauce that goes over the enchiladas, so make sure it’s well-seasoned.

3. Assemble the Enchiladas

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Begin by pouring about 1/4 cup of enchilada sauce into the bottom of the dish to prevent the tortillas from sticking.

Take each tortilla and dip it into the sauce mixture, coating it well. Place a spoonful of shredded chicken in the center of the tortilla, then sprinkle with a little shredded cheese. Roll the tortilla up tightly and place it seam-side down in the baking dish. Repeat this process for all the tortillas.

4. Pour the Sauce

Once all the tortillas are in the dish, pour the remaining sauce mixture evenly over the top. Sprinkle the remaining shredded cheese on top of the enchiladas, covering them generously.

5. Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.

6. Serve

Let the enchiladas cool for a few minutes before serving. Garnish with sour cream, chopped cilantro, and a squeeze of lime juice for a fresh burst of flavor.

Expert Tips for the Best Results

• Don’t Overfill the Tortillas: Be careful not to overstuff the tortillas with chicken or sauce, as this can make them difficult to roll and cause them to fall apart. A little goes a long way!
• Heat the Tortillas: If you’re using flour tortillas, lightly heating them in the microwave or on a skillet for 20 seconds makes them more pliable and easier to roll without cracking.
• Customize the Heat: If you like a little extra heat, add diced jalapeños or use spicy enchilada sauce. You can also sprinkle some chili flakes or hot sauce over the top for an added kick.
• Rest Before Serving: Let the enchiladas rest for about 5 minutes after baking. This helps the sauce to thicken slightly and makes it easier to serve.

Serving Suggestions

These Chicken Enchiladas are hearty enough to be a complete meal on their own, but they pair wonderfully with a variety of sides. Consider serving them with Spanish rice, Mexican street corn, or a simple avocado salad. A side of guacamole or salsa adds a refreshing contrast to the creamy enchiladas.

Storage and Reheating Tips

• Fridge: Store any leftover enchiladas in an airtight container in the fridge for up to 3 days. The flavors actually improve as they sit!
• Freezer: You can freeze the unbaked enchiladas for up to 2 months. To freeze, wrap the assembled enchiladas tightly in plastic wrap and aluminum foil. When ready to bake, just pop them in the oven straight from the freezer—add an extra 10-15 minutes of baking time.
• Reheating: To reheat, cover the enchiladas with foil and bake at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave individual servings, but the oven will help maintain the crispy edges and melty cheese.

Frequently Asked Questions

Can I make this recipe ahead of time? Yes! You can assemble the enchiladas the night before, cover them tightly with foil, and refrigerate them overnight. When you’re ready to bake, just pop them in the oven and bake as directed.

What if I don’t have cream of chicken soup? You can make your own cream sauce by combining heavy cream, chicken broth, and a bit of flour to thicken it. Season with salt, pepper, and garlic powder to taste. This will give you a similar creamy consistency.

Can I use corn tortillas instead of flour tortillas? Yes, you can use corn tortillas, but make sure to heat them up first so they don’t crack when rolling. Corn tortillas can sometimes be a bit more delicate than flour tortillas, so warming them makes them easier to work with.

Conclusion

Chicken Enchiladas with Cream of Chicken Soup are the ultimate comfort food that’s simple, creamy, and full of flavor. The creamy sauce combined with tender chicken and melted cheese creates a dish that’s perfect for any occasion, whether it’s a casual family dinner or a fun dinner party. Give this recipe a try—you’ll love how easy it is to make and how delicious it tastes! Let me know how it turns out or if you add any personal twists to the dish in the comments!

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