Chicken Enchiladas With Cream Of Chicken Soup Recipe

There's something magical about the smell of bubbling Chicken Enchiladas in the oven, with their layers of soft tortillas, tender chicken, and creamy sauce melting into a harmonious blend of comfort and flavor. My family has made these enchiladas so many times, they've become synonymous with cozy nights and warm, happy gatherings.

this Recipe

I first made this recipe when trying to recreate the enchiladas from a local restaurant my family loved. After a few tweaks, it became an instant favorite. Quick to assemble and absolutely delicious, this meal is one of the easiest ways to bring everyone to the dinner table with smiles. Let's dive into the details.

Why You'll Love These Chicken Enchiladas

Get ready to discover your new go-to dinner. These Chicken Enchiladas are sure to win over even the pickiest eaters!

First of all, they come together incredibly quickly. Using cream of chicken soup as the base for the sauce simplifies everything, cutting down on prep time and making this recipe ideal for busy weeknights.

The texture of the sauce is heavenly. It’s rich and creamy, enveloping every bite in flavor without being too heavy. The combination of savory chicken and the perfectly spiced sauce ensures every forkful is satisfying.

And let's not forget how customizable this recipe is. If you have leftover rotisserie chicken, you can shred it right into the enchiladas, giving you an easy way to repurpose leftovers. It’s also easy to adjust the heat level for your family's preferences – keep it mild or add extra spice for a kick.

Best of all, these enchiladas are a crowd-pleaser. They’re great for potlucks, family dinners, or even meal-prepping for the week. Serve them with a side of Spanish rice or a fresh green salad, and you'll have a complete meal that everyone will love.

Ingredients Notes

The delicious simplicity of these enchiladas comes from just a few well-chosen ingredients that work together to create a flavor-packed dish.

Let's start with the star: shredded chicken. For the most tender and flavorful meat, I recommend using rotisserie chicken or poaching boneless, skinless chicken breasts. Shred it into bite-sized pieces to ensure even distribution throughout the enchiladas.

Next up is the cream of chicken soup. This pantry staple creates a luxurious, creamy base for the sauce. If you'd like to make a lighter version, feel free to use reduced-fat soup, but the full-fat version adds a rich depth that’s hard to beat.

You’ll also need sour cream to add tang and a silky texture to the sauce. It balances out the savory soup, making the filling perfectly smooth. For those watching calories, you can use light sour cream, though it won’t be quite as decadent.

Green chilies bring a mild heat and a subtle smokiness that elevates the dish. Make sure to drain them before adding to the mix. If your family loves spice, diced jalapeños can be a great substitute or addition.

For the tortillas, flour tortillas work best in this recipe, providing a soft, melt-in-your-mouth texture. You can use corn tortillas if you prefer, but make sure to warm them first to prevent cracking when you roll them.

Finally, don’t skimp on the cheese. A mix of shredded cheddar and Monterey Jack works wonderfully, melting into gooey perfection. For a bolder flavor, try adding a little pepper jack cheese.

Make sure to have a 9x13-inch baking dish on hand, as it perfectly fits a batch of these enchiladas and helps cook everything evenly.

How To Make These Chicken Enchiladas

Creating these incredible enchiladas is easier than you might think. With a few simple steps, you'll have a hearty meal that's sure to impress.

Start by preheating your oven to 350°F. While the oven heats, prepare your creamy sauce. In a large bowl, mix together the cream of chicken soup, sour cream, and drained green chilies. Season the mixture with a bit of salt, pepper, and garlic powder for extra flavor, and set aside.

Next, get your shredded chicken ready. You can season it with a little cumin and paprika if you want to add more flavor. Now, it's time to assemble. Lay out your flour tortillas and spoon a generous amount of the shredded chicken down the center of each. Top the chicken with a spoonful of the creamy sauce and a sprinkle of shredded cheese.

Roll each tortilla tightly and place it seam-side down in your baking dish. Repeat until all the tortillas are filled and snugly arranged in the dish. Pour the remaining creamy sauce over the top, spreading it out evenly to cover every tortilla. Sprinkle the rest of the shredded cheese over the top.

Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown. Let the enchiladas rest for a few minutes before serving – this helps the sauce set up a bit.

Storage Options

These Chicken Enchiladas make fantastic leftovers, and storing them properly will ensure they taste just as delicious the next day.

If you have any leftovers, transfer them to an airtight container and refrigerate. They'll stay fresh for up to 3 days. When you're ready to enjoy them again, reheat individual servings in the microwave or warm the whole dish in the oven at 350°F until heated through.

For longer storage, you can also freeze the enchiladas. Wrap the baking dish tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. When you're ready to bake, let the dish thaw overnight in the refrigerator and then bake as directed.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. You can tweak the ingredients to suit your preferences and still have a fantastic meal.

Want to make these enchiladas vegetarian? Simply swap out the chicken for black beans or a mix of sautéed vegetables, such as bell peppers, zucchini, and onions. You’ll get the same creamy, comforting result.

To add some extra spice, mix in diced jalapeños or a splash of hot sauce to the creamy filling. You can also sprinkle crushed red pepper flakes on top before baking for a little heat.

For a healthier twist, use whole wheat tortillas and substitute Greek yogurt for sour cream. It adds a similar tanginess while being lower in fat and higher in protein.

If you're short on time, this recipe works beautifully with store-bought shredded rotisserie chicken. Just make sure to remove the skin and shred it finely. The rotisserie chicken adds a lovely, savory flavor without any extra effort.

Finally, feel free to experiment with different cheeses. A mix of sharp cheddar and mozzarella works well, or try adding a smoky gouda for a unique flavor twist.

Enjoy experimenting with your own variations, and I’m sure these enchiladas will become a staple in your meal rotation!

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