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Chicken Enchiladas with Cream of Chicken Soup

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  • Author: Lily Carter
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 5 servings (adjusted to 2-4 servings more than normal) 1x
  • Category: Main Course, Comfort Food
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

This creamy, cheesy Chicken Enchiladas recipe combines tender shredded chicken with a rich, creamy sauce made from cream of chicken soup. Soft tortillas are filled with chicken, covered in sauce, and baked to perfection. It’s a quick and comforting dish, perfect for weeknight dinners or gatherings.


Ingredients

Units Scale
  • 3 cups cooked shredded chicken (rotisserie chicken or homemade)
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (4 oz) green chilies, drained
  • 1 cup enchilada sauce (store-bought or homemade)
  • 810 flour tortillas (or corn tortillas, heated)
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • Salt and pepper, to taste
  • Optional toppings: Sour cream, chopped cilantro, lime wedges

Instructions

  1. Prepare the Chicken: Cook chicken if not using rotisserie (simmer in salted water for about 20 minutes, then shred). Set aside.

  2. Make the Sauce: In a bowl, combine cream of chicken soup, green chilies, 1/2 cup enchilada sauce, salt, and pepper. Stir until smooth.

  3. Assemble the Enchiladas: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Pour 1/4 cup enchilada sauce in the dish. Dip each tortilla into the sauce mixture, place chicken and cheese inside, then roll up and place seam-side down in the baking dish.

  4. Add Sauce and Cheese: Pour the remaining sauce mixture over the enchiladas. Sprinkle remaining shredded cheese on top.

  5. Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is melted and bubbly.

  6. Serve: Let the enchiladas rest for a few minutes. Garnish with sour cream, cilantro, and lime wedges.


Notes

  • Substitutions: Use ground beef or turkey as an alternative protein. You can substitute with cream of mushroom soup or a homemade white sauce for a lighter option.
  • Tortillas: Heat corn tortillas for easier rolling and avoid cracking.
  • Customize: Adjust the heat level with more chilies, hot sauce, or jalapeños.

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 400g
  • Sugar: 2g
  • Sodium: 800mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 24g
  • Cholesterol: 80mg