chicken enchiladas made with cream of chicken soup recipe

Written ByJenny Smyth Posted on
chicken enchiladas made with cream of chicken soup recipe
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The Best chicken enchiladas made with cream of chicken soup recipe

I’ve been making chicken enchiladas with cream of chicken soup for years, and they’re always a hit with my family. I first tried this recipe when I was in college, and it quickly became a staple in my kitchen.

The best part is that it’s incredibly easy to make, requiring just a few ingredients and minimal prep time. My kids love helping me assemble the enchiladas, and they’re always excited to see the finished product on the table.

This recipe is perfect for a weeknight dinner or a special occasion like a holiday gathering. Plus, it’s a great way to get some protein and vegetables into your diet without feeling like you’re sacrificing flavor or convenience.

The cream of chicken soup adds a rich and creamy element to the dish that pairs perfectly with the tangy salsa and melted cheese. I’ve also found that this recipe is very versatile – you can customize it to your taste by adding different spices or toppings, such as diced onions or sour cream.

My family loves when I serve this dish with a side of Mexican street corn or roasted vegetables for a complete meal. Overall, I highly recommend giving this recipe a try if you haven’t already – it’s sure to become a favorite in your household just like it has in mine.

Chicken Enchiladas with Cream of Chicken Soup

Chicken Enchiladas with Cream of Chicken Soup

4.7 from 522 votes

These chicken enchiladas are made with a creamy filling of shredded chicken and cream of chicken soup, rolled in soft tortillas and baked with a rich sauce and melted cheese. They are a comforting and easy weeknight dinner that the whole family will enjoy.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Filling

2 cups cooked shredded chicken
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1 cup shredded cheddar cheese
1/4 cup chopped green onions
1/2 teaspoon garlic powder
1/2 teaspoon cumin
Salt and pepper to taste

For the Enchiladas

8 flour tortillas (8 inch)
1 can (10 oz) red enchilada sauce
1 cup shredded cheddar cheese for topping

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Lightly grease a 9×13 inch baking dish with cooking spray.
3In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, 1 cup of cheddar cheese, green onions, garlic powder, cumin, salt, and pepper.
4Stir until all ingredients are evenly mixed and the filling is creamy.
5Pour about 1/3 cup of enchilada sauce into the bottom of the prepared baking dish and spread it evenly.
6This prevents the tortillas from sticking.
7Place a tortilla on a flat surface and spoon about 1/3 cup of the chicken filling down the center.
8Roll the tortilla tightly and place it seam-side down in the baking dish.
9Repeat with the remaining tortillas and filling, arranging them snugly in a single layer.
10Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them completely.
11Sprinkle the remaining 1 cup of cheddar cheese evenly on top.
12Bake in the preheated oven for 20 to 25 minutes, until the cheese is melted and bubbly and the edges of the tortillas are lightly golden.
13Let the dish rest for 5 minutes before serving.

🔧Equipment

9×13 inch baking dish
Mixing bowl
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 12g❤️Cholesterol: 85mg🧂Sodium: 1200mg🌾Total Carbs: 32g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 28g

📝Notes

For a spicier version, add a diced jalapeno to the filling or use a hot enchilada sauce. You can also substitute Greek yogurt for sour cream to reduce fat.

Watch Video Of How Chicken Enchiladas with Cream of Chicken Soup Works

This recipe is always a good idea for any occasion – whether you’re hosting a party or just need a quick weeknight dinner.

It’s easy to make ahead of time and reheats beautifully in the oven until hot and bubbly.

My family loves when I serve this dish with some crusty bread or Mexican street corn on the side for added flavor and texture.

❓ Frequently Asked Questions About Chicken Enchiladas with Cream of Chicken Soup

Q: Can I use low-sodium cream of chicken soup instead of regular?

A: While you can use low-sodium cream of chicken soup, keep in mind that it may affect the overall flavor of the dish. The regular cream of chicken soup has a richer, more complex flavor that pairs well with the other ingredients. If you do decide to use low-sodium soup, you may want to add some additional spices or seasonings to compensate.

Q: Can I make these enchiladas ahead of time?

A: Yes, you can assemble the enchiladas up to a day in advance and store them in the refrigerator until ready to bake. Just be sure to cover them tightly with plastic wrap or aluminum foil to prevent drying out.

Q: What’s the best type of cheese to use for this recipe?

A: A blend of cheddar and Monterey Jack works well for this recipe, as it provides a nice balance of flavors and textures. You can also experiment with other types of cheese, such as Colby or Pepper Jack, for a unique twist.

Q: Can I use canned tortillas instead of homemade tortillas?

A: Yes, you can use canned tortillas as a substitute for homemade tortillas. Just be sure to press them flat before assembling the enchiladas.

Q: How do I store leftover enchiladas?

A: You can store leftover enchiladas in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months. Reheat them in the oven until hot and bubbly before serving.

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