There's nothing quite like the comforting taste of Chicken Enchiladas With Cream of Chicken Soup. From the soft, warm tortillas to the creamy, savory filling, this dish is the perfect balance of flavors and textures.

I first made this recipe on a chilly evening when I craved something rich yet simple, and it's been a family favorite ever since. What I love most is how it brings everyone to the table with its irresistible aroma, ready to dig into a plate of cheesy, saucy goodness.

Let’s dive into what makes this dish a must-try for your next weeknight meal.

Why You'll Love This Chicken Enchiladas With Cream Of Chicken Soup Recipe

Get ready to fall head over heels for these Chicken Enchiladas. Not only are they mouthwateringly delicious, but they're also incredibly convenient and adaptable.

First off, this recipe is wonderfully simple and quick to prepare. Using cream of chicken soup as a base saves you time without sacrificing flavor, so you can have dinner ready in under an hour. Perfect for those busy nights when you need something hearty and fast.

The creamy, velvety sauce pairs beautifully with tender shredded chicken and melty cheese. Every bite is a symphony of flavors, with just the right amount of seasoning and a touch of heat from green chilies. It's comfort food at its best, with just enough zest to keep things interesting.

Another reason you'll love this dish is its crowd-pleasing nature. Whether you're serving picky eaters or a table full of guests, these enchiladas are sure to impress. Plus, they’re easily customizable – from adding extra spices to sneaking in some veggies, the possibilities are endless.

And don’t forget how budget-friendly this meal is. Using pantry staples like canned soup, shredded cheese, and tortillas keeps costs low while yielding a generous amount of servings. It’s a win-win situation for your wallet and your taste buds!

Ingredients Notes

The magic of these Chicken Enchiladas lies in the perfect blend of a few simple, yet incredibly flavorful ingredients. Here’s what you need to know:

Cooked shredded chicken: This recipe is fantastic for using up leftovers or rotisserie chicken. If you’re starting from scratch, poach or roast your chicken breasts for maximum flavor, then shred them using two forks.
Cream of chicken soup: This is the star ingredient that makes the sauce rich and creamy. If you’re feeling adventurous, you can make your own soup from scratch, but the canned version keeps things easy and fuss-free. Look for a low-sodium option if you want more control over the seasoning.
Green chilies: These little green gems add a mild heat and a pop of flavor to the dish. They come canned and diced, making them super convenient to use. If you prefer a spicier version, feel free to add some diced jalapeños or hot sauce.
Cheese: A mix of shredded Monterey Jack and cheddar is perfect here. They melt beautifully, giving the enchiladas a gooey, cheesy topping. You can substitute with pepper jack if you’re craving extra spice or use a Mexican blend for added depth.
Tortillas: Soft flour tortillas are best for this recipe, as they soak up the sauce beautifully. You can use corn tortillas if you prefer a more traditional texture, but warm them slightly to prevent cracking when you roll them.

You'll also need a 9x13 baking dish, a large skillet, and some mixing bowls. If you have a casserole dish with a lid, it’s perfect for storing leftovers!

How To Make This Chicken Enchiladas With Cream Of Chicken Soup

Creating these flavorful enchiladas is easier than you might think. Let’s walk through the process step by step.

Preheat and prepare: Begin by preheating your oven to 350°F (175°C). While the oven heats, lightly grease a 9x13-inch baking dish. This ensures the enchiladas don’t stick and makes clean-up a breeze.
Make the creamy sauce: In a large mixing bowl, combine cream of chicken soup, a can of diced green chilies, and half a cup of sour cream. Stir until smooth and well combined. This sauce will coat every inch of your enchiladas, making them irresistibly creamy.
Assemble the filling: In a separate bowl, mix your shredded chicken with one cup of shredded Monterey Jack cheese. Add a couple of spoonfuls of the creamy sauce to moisten the chicken mixture. This step ensures every bite of filling is juicy and full of flavor.
Roll and arrange: Take each tortilla and spoon a generous amount of the chicken mixture down the center. Roll it up tightly and place it seam-side down in your prepared baking dish. Repeat with the remaining tortillas, nestling them snugly side by side.
Top with sauce and cheese: Pour the rest of the creamy sauce evenly over the rolled tortillas, spreading it with a spatula to cover completely. Sprinkle the remaining shredded cheddar cheese over the top for a golden, bubbly finish.
Bake until bubbly: Place the dish in the oven and bake for 25-30 minutes, or until the cheese is melted and bubbly. Let it sit for a few minutes before serving to allow everything to set slightly.

This entire process should take about 40 minutes from start to finish, leaving you with a piping hot, cheesy tray of comfort food.

Storage Options

These Chicken Enchiladas are fantastic for leftovers, and they store beautifully. Here’s how to keep them fresh:

Refrigerate: Place the enchiladas in an airtight container and store them in the refrigerator for up to 3-4 days. When you're ready to reheat, simply pop them in the oven at 350°F until warmed through or microwave individual portions for convenience.
Freeze: If you want to make a batch ahead of time, these enchiladas freeze wonderfully. Wrap the entire baking dish tightly with plastic wrap and a layer of aluminum foil, or transfer individual servings to freezer-safe containers. They’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating tips: For the best texture, reheat in the oven. Microwaving is faster, but the tortillas may become softer than when freshly baked.

Variations and Substitutions

One of the best things about this Chicken Enchiladas recipe is its adaptability. Here are some ideas to make it your own:

Add veggies: Sneak in some extra nutrition by adding sautéed bell peppers, onions, or corn to the filling. It adds a burst of color and flavor while making the dish a bit healthier.
Spice it up: If you like heat, consider adding chopped jalapeños or a dash of cayenne pepper to the sauce. You can also drizzle hot sauce on top before serving for an extra kick.
Switch up the protein: Not a fan of chicken? Shredded pork or beef work wonderfully in this recipe too. You can even make a vegetarian version by using black beans and sautéed mushrooms as a filling.
Make it dairy-free: Use a dairy-free cream of chicken soup alternative and substitute the cheese with a vegan variety. Coconut cream or cashew cream can replace sour cream for a creamy texture.
Low-carb option: Swap out the tortillas for low-carb or keto-friendly alternatives, like cheese wraps or leafy greens. The flavors will still shine through!

Feel free to get creative and adjust the recipe to your taste. After all, cooking should be fun and delicious! Enjoy experimenting with your own variations.