Name: Chicken Enchiladas with Cream of Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-American
Ingredients: 3 cups cooked shredded chicken (rotisserie chicken works well); 1 can (10.5 oz) cream of chicken soup; 1 cup sour cream; 1 can (4 oz) diced green chilies; 1 teaspoon cumin; 1 teaspoon garlic powder; Salt and pepper, to taste; 8–10 flour tortillas; 2 cups shredded cheddar or Monterey Jack cheese, divided; Optional toppings: chopped green onions, chopped cilantro, diced tomatoes

Jump to Recipe·Print Recipe

This is one of those recipes that feels like a warm hug. I’ve been making these chicken enchiladas with cream of chicken soup for years, especially when the week feels too long and I just want something creamy, comforting, and totally satisfying. It’s the kind of dinner that gets devoured before you can even think about leftovers (but if you do have some, they reheat like a dream).

Why You’ll Love This Recipe

These enchiladas are the perfect mix of easy and delicious. The cream of chicken soup makes them rich and velvety without needing a million ingredients, and there’s something about the combo of tender shredded chicken, melty cheese, and soft tortillas that just hits every time. They’re family-friendly, freezer-friendly, and definitely something you’ll make more than once.

Ingredients (just a few highlights—full list of ingredients is below)

You’ll need shredded cooked chicken (rotisserie works great), flour tortillas, cream of chicken soup, sour cream, green chilies, shredded cheese, and a few spices to round things out. You can add onions, beans, or even corn if you want to bulk it up a little more.

Make the Creamy Enchilada Sauce

In a bowl, stir together the cream of chicken soup, sour cream, diced green chilies, and a bit of cumin and garlic powder. This is your creamy, flavorful base that coats everything and bakes up golden and bubbly.

Roll the Enchiladas

Spoon some shredded chicken and a sprinkle of cheese into each tortilla. Roll them up tightly and place seam-side down in a greased baking dish. Don’t worry if they’re a little snug—it just means more saucy goodness in every bite.

Pour the Sauce Over and Add Cheese

Once all your enchiladas are in the pan, pour that creamy sauce all over the top. Use the back of a spoon to spread it evenly, making sure every bit of tortilla gets coated. Then top the whole thing with a generous handful of shredded cheese.

Bake Until Golden and Bubbly

Pop the dish into the oven and bake until the cheese is melted and bubbly, and the edges are just starting to brown. It usually takes about 25–30 minutes, depending on your oven. Let them sit for a few minutes before serving—if you can wait.

Expert Tips and Tricks

If you’re short on time, use rotisserie chicken—it’s perfect for this. For extra depth, sauté some onions or garlic before mixing them in with the chicken. You can also warm the tortillas slightly before rolling to make them more pliable (and less likely to tear).

Recipe Variations and Possible Substitutions

Try swapping the cream of chicken soup for cream of mushroom or cream of celery for a different flavor twist. Want to spice things up? Add a dash of hot sauce or a spoonful of chipotle in adobo to the sauce. You can also use corn tortillas if you prefer, just soften them first so they roll without cracking.

Serving and Pairing Suggestions

Serve these enchiladas with a side of Mexican rice, black beans, or a simple corn salad. A fresh green salad with lime vinaigrette cuts through the richness beautifully. And if you’re feeling fancy, a dollop of guacamole or a drizzle of salsa verde on top is perfection.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions for a quick lunch. You can also freeze the unbaked enchiladas—just thaw overnight and bake when ready.

FAQs

Can I make this ahead of time?
Yes! Assemble the enchiladas, cover, and refrigerate up to 24 hours before baking.

Can I use corn tortillas instead of flour?
Definitely—just make sure to soften them first to keep them from cracking when you roll.

Is there a good substitute for sour cream?
Plain Greek yogurt works well and adds a little tang.

Can I add veggies to the filling?
Of course—sautéed bell peppers, corn, or spinach would be great additions.

Conclusion

This recipe is pure comfort food, plain and simple. It’s creamy, cheesy, and totally crowd-pleasing—even the picky eaters will be asking for seconds. Whether you’re feeding a family, meal prepping for the week, or just craving something cozy, these chicken enchiladas with cream of chicken soup are a win every time.

Chicken Enchiladas with Cream of Chicken Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These creamy, cheesy chicken enchiladas are the epitome of comfort food. Utilizing cream of chicken soup and sour cream, they come together effortlessly for a satisfying weeknight dinner or a crowd-pleasing dish.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6–8 servings 1x
Category: Dinner
Method: Baking
Cuisine: Mexican-American

Instructions

Preheat oven to 375°F (190°C).
In a large bowl, mix cream of chicken soup, sour cream, diced green chilies, cumin, garlic powder, salt, and pepper.
Stir in the shredded chicken and 1 cup of shredded cheese until well combined.
Grease a 9×13-inch baking dish.
Place about 1/4 cup of the chicken mixture into each tortilla, roll it up, and place seam-side down in the prepared dish.
Spread any remaining chicken mixture over the top of the rolled tortillas.
Sprinkle the remaining 1 cup of cheese over the top.
Bake uncovered for 25–30 minutes, or until the cheese is melted and bubbly.
Let stand for 5 minutes before serving. Garnish with optional toppings if desired.

Notes

For added flavor, sauté some chopped onions and garlic and mix them into the chicken filling.
To make the tortillas more pliable and prevent cracking, warm them slightly before filling.
For a spicier version, add a dash of hot sauce or chopped jalapeños to the filling.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.