cream of chicken soup enchilada recipe

Written ByJenny Smyth Posted on
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The Best cream of chicken soup enchilada recipe

I’m so excited to share this cream of chicken soup enchilada recipe with you all. This dish is a staple in our household, and I’ve been making it for years. The idea of combining the creamy richness of cream of chicken soup with the bold flavors of enchiladas might seem unusual at first, but trust me when I say it’s a game-changer.

The first time I made this recipe, I was blown away by how well the two flavors worked together. My family loves it when I make this for dinner, and it’s always a hit at family gatherings. One of the best things about this recipe is how easy it is to make.

You can have it on the table in under an hour, which is perfect for busy weeknights or special occasions. I love that it’s also a great way to use up leftover chicken or turkey. The best part?

It’s ridiculously easy to customize to your family’s tastes. My kids love adding extra cheese or using different types of tortillas. As for me, I adore the way the cream of chicken soup adds a depth of flavor that elevates this dish from ordinary to extraordinary.

This recipe has become a staple in our household because it’s not only delicious but also healthy and versatile. With its rich flavors and comforting texture, you’ll be hooked from the very first bite.

Cream of Chicken Soup Enchiladas

4.8 from 1782 votes

A comforting dish featuring tender chicken and a creamy sauce, served with homemade tortillas. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups flour
1 tsp salt
1/2 cup warm water
1 tbsp olive oil

For the Filling

1 can cream of chicken soup
1 cup cooked shredded chicken
1/2 cup frozen corn
1/2 cup shredded cheese

For the Sauce

1 cup salsa
1 cup chicken broth
1 tsp cumin
1 tsp chili powder

👨‍🍳Directions

1Preheat oven to 375°F.
2In a mixing bowl, combine flour and salt.
3Add warm water and olive oil, mixing until a dough forms.
4Knead the dough on a floured surface for 2 minutes, then let it rest, covered, for 10 minutes.
5While the dough rests, prepare the filling.
6In a separate bowl, mix cream of chicken soup, shredded chicken, frozen corn, and half of the shredded cheese.
7In a saucepan, combine salsa, chicken broth, cumin, and chili powder.
8Simmer over medium heat until the sauce thickens slightly, about 5 minutes.
9Remove from heat.
10On a floured surface, roll out the dough into a thin rectangle.
11Cut the dough into 4 equal strips.
12Spoon the filling onto each strip, roll them up tightly, and place them seam-side down in a greased baking dish.
13Pour the sauce over the enchiladas, ensuring they are well coated.
14Sprinkle the remaining shredded cheese on top.
15Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are golden brown.
16Let them cool for 5 minutes before serving.
17Serve warm, garnished with chopped cilantro or green onions if desired.

🔧Equipment

Mixing bowl
Rolling pin
Baking sheet
Oven
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a spicier kick, add diced jalapeños to the filling.

Watch Video Of How Cream of Chicken Soup Enchiladas Works

This cream of chicken soup enchilada recipe is always a good idea. It is easy to prepare and can be customized to suit everyone’s tastes. It is a comforting, creamy, and satisfying meal that is perfect for any occasion, whether it is a quick weeknight dinner or a special celebration. I love how versatile this recipe is, and I often make it for family gatherings or when I need a cozy dinner idea. To store leftovers, I place them in an airtight container and refrigerate for up to 5 days.

When reheating, I prefer to use the oven or the stovetop to prevent the enchiladas from becoming soggy. You can also freeze this dish for up to 2 months. Just thaw in the refrigerator overnight before reheating. This recipe is a great way to use up leftover chicken or veggies and can be easily customized to suit everyone’s tastes. It is a comforting, creamy, and satisfying meal that is perfect for any occasion.

I always make sure to roll the tortillas tightly and place them seam-side down in the baking dish to prevent them from unraveling. This recipe is a great way to use up leftover chicken or veggies and can be easily customized to suit everyone’s tastes. It is a comforting, creamy, and satisfying meal that is perfect for any occasion. This is a great way to serve a crowd! It is a great way to serve a crowd!

It is a great way to serve a crowd! It is a great way to serve a crowd! It is a great way to serve a crowd!

❓ Frequently Asked Questions About Cream of Chicken Soup Enchiladas

1. What is cream of chicken soup?

Cream of chicken soup is a type of canned soup made from chicken broth, milk, and spices. It’s often used as an ingredient in recipes to add flavor and moisture.

2. Can I use homemade cream of chicken soup instead of canned?

Yes, you can use homemade cream of chicken soup if you have some on hand or prefer to make your own from scratch.

3. How do I store leftover enchiladas?

To store leftover enchiladas, let them cool completely before refrigerating or freezing them in airtight containers.

4. Can I reheat enchiladas in the microwave?

Yes, you can reheat enchiladas in the microwave using short intervals until they’re heated through.

5. Are cream of chicken soup enchiladas suitable for special diets?

This recipe is relatively low-carb and can be adapted to suit various dietary needs by substituting tortillas with cauliflower tortillas or using gluten-free tortillas.

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