There's nothing quite like the comforting, savory aroma of Chicken Enchiladas with Cream of Chicken Soup baking in the oven. This dish features soft tortillas filled with juicy shredded chicken, all smothered in a creamy, cheesy sauce that brings the warmth of a classic Tex-Mex meal right to your table.

I first made these enchiladas when I needed a quick dinner that still felt like a treat. The recipe has since become a family favorite, perfect for weeknights or even casual gatherings, thanks to its simple preparation and deliciously rich flavor.
Why You'll Love This Chicken Enchiladas Recipe
Get ready to discover your new go-to comfort food. These Chicken Enchiladas with Cream of Chicken Soup are as easy to make as they are satisfying.
First and foremost, the recipe is incredibly simple and quick. With just a handful of pantry staples, you can have dinner ready in under 45 minutes, making it ideal for busy weeknights when time is precious.
Not only is it quick, but it's also a crowd-pleaser. The combination of tender chicken, creamy sauce, and melted cheese will have everyone reaching for seconds. Even picky eaters can't resist the familiar, comforting flavors of this dish.
Another bonus? This recipe is perfect for meal prep. The enchiladas reheat beautifully, meaning you can make a large batch and enjoy it for days. Just think of how much easier your week will be with these leftovers waiting for you in the fridge.
Finally, it's a versatile recipe. You can easily customize the filling or adjust the level of spice to suit your family’s preferences. I'll share some of my favorite variations in the section below, so keep reading!
Ingredients Notes

The beauty of these Chicken Enchiladas with Cream of Chicken Soup lies in their simplicity. Here’s a breakdown of the key ingredients and why they matter:
- Shredded Chicken: You can use rotisserie chicken, leftover roasted chicken, or poached chicken breasts. I often opt for rotisserie chicken because it's flavorful and saves time. Make sure the chicken is well-shredded for even distribution in each enchilada.
- Cream of Chicken Soup: This ingredient is the base of the sauce, lending a rich and velvety texture. If you prefer a homemade approach, feel free to make your own cream soup substitute for an extra depth of flavor.
- Sour Cream: Adding sour cream to the sauce balances the richness of the cream of chicken soup with a touch of tanginess. You can also use Greek yogurt if you want a lighter option.
- Cheese: A mix of shredded cheddar and Monterey Jack works beautifully. The cheddar adds a sharp flavor, while the Monterey Jack melts smoothly, creating the ultimate cheesy topping.
- Green Chiles: These add a subtle heat and a Tex-Mex flair. If you're serving this dish to those who are heat-sensitive, you can use mild green chiles or leave them out entirely.
For equipment, you’ll need a 9x13-inch baking dish, a large mixing bowl, and a skillet to lightly warm the tortillas. Warming them helps prevent cracking when you roll them.
How To Make These Chicken Enchiladas

Creating these mouthwatering enchiladas is simpler than you think. Let me walk you through each step.
- Preheat your oven to 350°F (175°C) and grease your baking dish. This ensures the enchiladas don't stick and makes clean-up easier later. While the oven is heating, prepare your filling.
- In a large mixing bowl, combine the shredded chicken, 1 cup of cheese, and a can of diced green chiles. Season lightly with salt and pepper. Mixing everything thoroughly ensures that each enchilada has a balanced, flavorful filling.
- Next, prepare the sauce. In a separate bowl, stir together the cream of chicken soup and sour cream until smooth. Spread a thin layer of the sauce on the bottom of your baking dish – this keeps the enchiladas moist while they bake.
- Warm your tortillas in a skillet or the microwave, just until they’re pliable. Fill each tortilla with a generous amount of the chicken mixture, then roll tightly and place seam-side down in the baking dish.
- Pour the remaining sauce over the enchiladas, ensuring each one is well-coated. Top with the rest of the shredded cheese, and cover the dish with aluminum foil. Bake for 20-25 minutes, then remove the foil and bake an additional 10 minutes, or until the cheese is bubbly and golden.
In total, the process takes about 40-45 minutes from start to finish. The result? A bubbly, cheesy tray of enchiladas that's sure to impress!
Storage Options
Storing your leftover enchiladas is easy and ensures you can enjoy them later.
- Refrigerator: Place the enchiladas in an airtight container and store them in the fridge for up to 4 days. They reheat beautifully in the microwave or oven.
- Freezer: You can also freeze the enchiladas for up to 3 months. Make sure to wrap the baking dish tightly with plastic wrap and aluminum foil. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) until warmed through.
- Reheating Tips: For best results, reheat individual portions in the microwave or cover the entire dish with foil and bake at 350°F until hot. This helps preserve the sauce's creamy texture.
Variations and Substitutions
The flexibility of this recipe is one of its best features. Here are some ideas to tailor it to your taste:
- Add Veggies: Mix in sautéed bell peppers, onions, or even spinach with the chicken for added nutrition and color. It’s an easy way to sneak in vegetables!
- Swap the Sauce: For a twist, use cream of mushroom or cream of poblano soup instead of cream of chicken. Each option gives a slightly different flavor profile.
- Make It Spicier: If you love heat, add diced jalapeños or a dash of hot sauce to the filling. You can also use pepper jack cheese for an extra kick.
- Use Different Meats: Try using shredded beef or pulled pork for a hearty variation. Even leftover Thanksgiving turkey would work well here!
- Lighter Options: To make the recipe lighter, use low-fat cheese and Greek yogurt instead of sour cream. You can also skip the cheese topping entirely, but the dish will be less indulgent.
Feel free to experiment and make this recipe your own. Cooking is all about discovering what works for you and your family – and trust me, there are so many delicious ways to enjoy these enchiladas!
PrintChicken Enchiladas With Cream Of Chicken Soup Recipe
This Chicken Enchiladas With Cream Of Chicken Soup recipe combines tender shredded chicken, flavorful green chiles, and a creamy soup-based sauce for a deliciously simple meal. Topped with melted cheese and baked to perfection, these enchiladas are ideal for a hearty, family-friendly dinner that everyone will love.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Ingredients
- 3 cups cooked, shredded chicken
- 2 cans (10.5 oz each) cream of chicken soup
- 1 ½ cups sour cream
- 1 can (4 oz) diced green chiles
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 8-10 flour tortillas
- 1 cup enchilada sauce
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a large bowl, combine shredded chicken, 1 can of cream of chicken soup, sour cream, green chiles, garlic powder, and onion powder.
- Spread a thin layer of enchilada sauce at the bottom of the baking dish.
- Fill each tortilla with a portion of the chicken mixture and a sprinkle of shredded cheese, then roll them up and place seam side down in the baking dish.
- In a separate bowl, mix the remaining can of cream of chicken soup with the remaining enchilada sauce. Pour this mixture over the enchiladas and top with the rest of the shredded cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let cool for a few minutes, garnish with fresh cilantro if desired, and serve warm
Notes
- For added flavor, try using rotisserie chicken.
- You can substitute flour tortillas with corn tortillas if preferred.
- Add sliced jalapeños for a spicier kick.
- Serve with rice, beans, or a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
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