Creamy Chicken Enchiladas

A Comfort Food Favorite with Cream of Chicken Soup

If you’re craving a comforting, creamy, and utterly satisfying Mexican-inspired meal, look no further than these Chicken Enchiladas with Cream of Chicken Soup. This simple, oven-baked dish brings together tender chicken, the mellow heat of green chiles, and the richness of a creamy sauce—all wrapped in soft flour tortillas and topped with melted Cheddar cheese. It’s weeknight dinner perfection or a cozy weekend meal you’ll want to make again and again.

This recipe is perfect for busy families, beginner cooks, or anyone looking for a hearty, home-cooked dish that doesn’t require hours in the kitchen. Plus, it’s easily customizable to suit your preferences, and the ingredients are pantry-friendly staples you may already have on hand. Whether you’re cooking for a crowd or preparing a comforting dinner for two, these chicken enchiladas are sure to become a regular on your table.

Why You’ll Love This Chicken Enchiladas Recipe

This recipe stands out for several reasons:

  • Quick and easy prep: No need to make a complicated enchilada sauce—just a can of condensed cream of chicken soup and a bit of sour cream will do the trick.
  • Rich, creamy flavor: The sauce is luscious and satisfying, complementing the tender chicken and the kick of green chiles perfectly.
  • Kid-friendly and crowd-pleasing: It’s mild enough for little taste buds but flavorful enough for adults.
  • Great for leftovers and meal prep: This dish reheats beautifully and can be made ahead of time.

Ingredients You’ll Need

Let’s break down what you’ll need to make these delicious chicken enchiladas:

  • 1 (10.5 ounce) can condensed cream of chicken soup
  • ½ cup sour cream
  • 1 tablespoon margarine
  • 1 onion, chopped
  • 1 teaspoon chili powder
  • 2 cups chopped cooked chicken breast
  • 1 (4 ounce) can chopped green chile peppers, drained
  • 8 (8-inch) flour tortillas
  • 1 cup shredded Cheddar cheese

Step-by-Step Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).

Step 2: Make the Sauce
In a small bowl, combine the cream of chicken soup and sour cream. Set aside.

Step 3: Cook the Filling
In a medium saucepan, melt the margarine over medium-high heat. Add the chopped onion and chili powder, sautéing until the onions are tender and aromatic. Stir in the cooked chicken, green chile peppers, and 2 tablespoons of the soup mixture. Cook until everything is heated through.

Step 4: Assemble the Enchiladas
Spread 1/2 cup of the soup mixture onto the bottom of a 9×13-inch baking dish.
Spoon about 1/4 cup of the chicken filling down the center of each flour tortilla, roll them up, and place them seam-side down in the dish.
Top with the remaining soup mixture and sprinkle Cheddar cheese over the top.

Step 5: Bake and Serve
Bake for 25 minutes, or until bubbly and lightly browned. Serve hot and enjoy the comforting, creamy goodness!

Kitchen Equipment You’ll Need

Here’s what you’ll need to prepare this dish:

  • Mixing bowls
  • Medium saucepan
  • 9×13-inch baking dish
  • Measuring spoons and cups
  • Wooden spoon or spatula
  • Oven mitts
  • Knife and cutting board

Helpful Cooking Tips

  • Use rotisserie chicken for an even quicker prep time—just shred and go.
  • Add extra veggies like bell peppers, corn, or spinach to the filling for a boost of nutrition.
  • Try corn tortillas for a gluten-free version, but warm them first to prevent cracking.
  • Double the recipe and freeze one tray before baking for an easy freezer meal.

Variations and Swaps

  • Swap the soup: Try using cream of mushroom or cream of celery for a different flavor profile.
  • Cheese options: Mix in Monterey Jack or Pepper Jack for added zest.
  • Add beans: Stir in a can of black beans or pinto beans with the chicken filling.
  • Make it spicy: Add jalapeños, hot sauce, or a dash of cayenne if you like heat.

How to Store and Reheat Leftovers

Storage:
Place any leftover enchiladas in an airtight container and refrigerate for up to 4 days.

Freezing:
To freeze, assemble the enchiladas without baking, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking.

Reheating:
Reheat in the oven at 350°F until warmed through, or microwave individual portions for 1–2 minutes.

What to Serve with Chicken Enchiladas

These enchiladas pair beautifully with a range of sides and drinks:

  • Sides:
    • Mexican rice or Spanish rice
    • Refried beans or black beans
    • Simple salad with lime vinaigrette
    • Chips and fresh guacamole or salsa
  • Drinks:
    • A chilled glass of margarita or sangria
    • Iced hibiscus tea (agua de jamaica)
    • Sparkling water with lime

Frequently Asked Questions

Can I make these chicken enchiladas ahead of time?
Absolutely! You can assemble the enchiladas, cover the dish with foil, and refrigerate for up to 24 hours before baking.

Can I use corn tortillas instead of flour tortillas?
Yes, but be sure to warm them first to make them pliable. You might also want to dip them in a bit of the sauce to prevent cracking during assembly.

Is there a vegetarian version?
You can substitute the chicken with sautéed mushrooms, beans, or a plant-based meat alternative. The creamy sauce and cheese still bring all the flavor.

Can I make this gluten-free?
Yes! Use gluten-free tortillas and ensure your cream of chicken soup is certified gluten-free (or make your own from scratch).

What if I don’t have sour cream?
Plain Greek yogurt is a great substitute that offers a similar tang and creaminess.

Final Thoughts

There’s something truly comforting about a warm dish of creamy chicken enchiladas fresh out of the oven. This recipe delivers on all fronts—flavor, texture, and ease. Whether you’re cooking for your family, hosting a casual dinner, or prepping meals for the week ahead, this dish will quickly become a go-to favorite.

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