Creamy Dreamy Chicken Enchiladas Recipe: Home-Style Comfort

Crafting delectable chicken enchiladas with cream of chicken soup can turn an ordinary dinner into a memorable feast.

Comfort meets convenience in this simple yet satisfying dish that brings warmth to your kitchen.

Mexican-inspired flavors dance across your palate with each cheesy, creamy bite.

Tender chicken nestled in soft tortillas creates a delightful combination that feels like a culinary hug.

Layers of melted cheese and rich sauce promise a meal everyone will devour.

Pantry staples come together effortlessly, making this recipe perfect for busy weeknights.

You’ll want to savor every single bite of this crowd-pleasing enchilada masterpiece.

Why You’ll Love These Creamy Chicken Enchiladas

• Whip Up Comfort Food: Dive into a creamy, cheesy chicken enchilada dish that brings warmth and satisfaction to your dinner table with minimal cooking skills required.
• Customize with Ease: Swap ingredients like chicken with beef or turkey, adjust spice levels, and add your favorite toppings to make this recipe uniquely yours.
• Quick Family Crowd-Pleaser: Prepare a delicious meal that feeds multiple people in under an hour, perfect for busy weeknights or casual family gatherings.
• No-Fuss Preparation: Minimal ingredients and simple steps make this recipe accessible for home cooks of all experience levels, from beginners to seasoned chefs.

Ingredients in Chicken Enchiladas With Soup

• Chicken: Shredded chicken provides the primary protein for these hearty enchiladas.
• Tortillas: Soft flour tortillas serve as the wrap for the delicious chicken filling.
• Cheddar Cheese: Shredded cheddar adds rich, melty flavor to the enchiladas.

• Cream of Chicken Soup: Creates a creamy base for the enchilada filling.
• Sour Cream: Adds tanginess and extra creaminess to the mixture.
• Enchilada Sauce: Provides a classic Mexican-inspired sauce that covers the rolled tortillas.

• Green Chilies, Cilantro: These ingredients add fresh, zesty notes to the enchiladas.

How to Make Creamy Chicken Enchiladas Recipe

Step 1: Fire Up The Oven

Crank the oven to a toasty 375 degrees, getting ready for some serious enchilada magic.

Step 2: Create Creamy Enchilada Sauce

• Cream of chicken soup
• Sour cream
• Green chilies
• Shredded cheddar cheese

Blend these ingredients until they become a smooth, tantalizing mixture.

Step 3: Incorporate Chicken

Toss the shredded chicken into the creamy sauce, stirring until every morsel is perfectly coated with flavor.

Step 4: Roll And Stuff Tortillas

Grab your tortillas and scoop the zesty chicken mixture inside.

Roll each tortilla tightly, tucking in the sides.

Nestle these rolled beauties seam-side down in a greased baking dish.

Step 5: Sauce And Cheese Topping

Drench the tortilla rolls with enchilada sauce, ensuring every inch gets covered.

Sprinkle an extra generous layer of shredded cheese on top for maximum deliciousness.

Step 6: Bake To Perfection

Slide the baking dish into the preheated oven and let the enchiladas bake for 20-25 minutes.

You’ll know they’re ready when the cheese transforms into a bubbly, golden blanket.

Step 7: Garnish And Serve

For a fresh finishing touch, scatter some chopped cilantro over the top before serving.

Enjoy your mouthwatering creation!

Best Tips for Chicken Enchiladas With Soup

• Use two forks to pull apart cooked chicken quickly and evenly, ensuring consistent texture throughout the enchiladas.
• Lightly warm tortillas before filling to make them more pliable and reduce moisture absorption that can lead to mushy enchiladas.
• Add a pinch of cumin or chili powder to the chicken mixture for an extra layer of authentic Mexican-inspired taste.
• Adjust green chili amount or use mild chilies for a kid-friendly version, or add hot sauce for those who love extra heat.
• Select freshly shredded cheese over pre-packaged for better melting and richer flavor in your enchiladas.

Flavor Ideas for Creamy Enchiladas Recipe

• Dairy-Free Delight: Replace sour cream and cream of chicken soup with coconut milk and dairy-free cream of mushroom alternative. Use vegan cheese or nutritional yeast for topping.
• Vegetarian Version: Swap chicken with black beans, roasted sweet potatoes, or jackfruit. Keep the same spice and cheese profile for a hearty plant-based meal.
• Gluten-Free Option: Use corn tortillas instead of flour tortillas. Select gluten-free cream of chicken soup or make a homemade sauce with chicken broth, cornstarch, and spices.
• Spicy Southwest Spin: Add diced jalapeños, use pepper jack cheese, include a sprinkle of cayenne pepper in the filling for extra heat. Serve with hot salsa on the side.

What to Pair With Chicken Enchiladas Recipe

• Fresh Mexican Fiesta Plating: Arrange enchiladas on a colorful ceramic plate with a bright lime wedge and extra chopped cilantro sprinkled on top for vibrant presentation.
• Tasty Side Companion: Serve with classic Mexican rice, black beans, or a crisp garden salad to complement the rich, cheesy enchiladas and create a balanced meal.
• Cool Creamy Accent: Top with a dollop of fresh sour cream or homemade guacamole to add a cool, creamy contrast to the warm, spicy enchiladas and enhance overall flavor profile.
• Fresh Herb Finishing Touch: Scatter finely chopped green onions or extra cilantro just before serving to add a pop of freshness and bright herbaceous notes to the dish.

Store Chicken Enchiladas Without Drying Out

• Store leftover enchiladas in an airtight container for up to 3-4 days. Wrap tightly with plastic wrap or place in a sealed container to maintain freshness and prevent drying out.
• Place cooled enchiladas in a freezer-safe dish, cover with aluminum foil, and freeze for up to 2 months. Separate layers with parchment paper to prevent sticking.
• Warm individual enchiladas on a microwave-safe plate for 1-2 minutes. Add a splash of enchilada sauce to keep them moist and prevent drying.

FAQs

• Can I use a different type of meat for this recipe?

You can substitute the chicken with shredded beef, pulled pork, or even turkey for a similar result.

• Is it okay to use low-fat ingredients?

Yes, you can use low-fat sour cream, reduced-sodium cream of chicken soup, and reduced-fat cheese to make a lighter version of the enchiladas.

• Can I make these enchiladas ahead of time?

Absolutely! You can assemble the enchiladas, cover them, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the cooking time.

• What if I don't have green chilies?

No problem. You can use diced jalapeños, bell peppers, or simply omit them if you prefer a milder flavor.

Chicken Enchiladas With Cream Of Chicken Soup Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 22 reviews

• Total Time: 45 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Mexican comfort cuisine shines through these chicken enchiladas with cream of chicken soup, delivering rich layers of flavor and hearty satisfaction. Home cooks can savor this classic dish that blends tender chicken, creamy sauce, and melted cheese into a memorable meal.

---

Ingredients

Scale 1x2x3x

Main Protein:

• 2 cups cooked, shredded chicken

Cheese and Dairy:

• 1 cup sour cream
• 1 cup shredded cheddar cheese
• Extra shredded cheddar cheese (for topping)

Sauce and Tortillas:

• 1 can (10.5 ounces / 298 grams) cream of chicken soup
• 1 can (4 ounces / 113 grams) diced green chilies
• 1 cup enchilada sauce
• 8 flour tortillas

Garnish:

• 1/2 cup chopped cilantro (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Warm the oven to 375°F (190°C) to prepare for baking the enchiladas.
2. Create a creamy filling by blending cream of chicken soup with sour cream, incorporating diced green chilies and a portion of shredded cheddar cheese.
3. Fold shredded chicken into the mixture until evenly distributed, ensuring a rich and cohesive filling.
4. Carefully spread the chicken mixture along the center of each tortilla, rolling them tightly and positioning them seam-side down in a greased baking dish.
5. Generously drench the rolled tortillas with enchilada sauce, ensuring complete coverage.
6. Sprinkle the remaining cheese over the top, creating a melty and appetizing layer.
7. Transfer the baking dish to the preheated oven and bake for 20-25 minutes until the cheese transforms into a golden, bubbling crust.
8. Once removed from the oven, optionally garnish with fresh cilantro leaves for an aromatic and vibrant finish before serving.

Notes

• Swap cream of chicken soup for homemade white sauce to reduce processed ingredients and control sodium levels.
• Use Greek yogurt instead of sour cream for a protein-packed, lower-fat alternative that maintains creamy texture.
• Customize heat levels by selecting mild, medium, or hot green chilies based on personal spice preferences.
• Prep enchiladas ahead of time and refrigerate for up to 24 hours, perfect for meal planning and busy weeknights.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Mexican-American

Nutrition

• Serving Size: 8
• Calories: 367 kcal
• Sugar: 3 g
• Sodium: 710 mg
• Fat: 22 g
• Saturated Fat: 11 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 23 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 75 mg