There's nothing quite like the comforting flavor of Chicken Enchiladas with Cream of Chicken Soup on a busy weeknight. This dish combines tender shredded chicken, zesty green chilies, and a luscious creamy sauce, all wrapped up in soft tortillas and baked to golden perfection.

I first discovered this recipe when looking for an easy way to use leftover chicken, and it’s been a family staple ever since. The best part? It’s quick, hearty, and makes the perfect dinner for feeding a crowd or meal-prepping for the week. Let’s dive into what makes this recipe a must-try!

Why You’ll Love This Chicken Enchiladas Recipe

Get ready to savor your new favorite dinner! This Chicken Enchiladas with Cream of Chicken Soup Recipe checks all the boxes for a delicious, family-friendly meal that’s sure to please.

First, it’s incredibly easy to make. Using canned cream of chicken soup and pre-cooked chicken saves time without compromising on flavor, making it perfect for those hectic weeknights.

Second, the flavor is irresistible. The creamy sauce, melty cheese, and warm spices blend beautifully, creating a dish that feels both indulgent and comforting.

Another reason to love this recipe is its versatility. Whether you prefer flour or corn tortillas, want to add extra veggies, or need a gluten-free option, this dish adapts to your preferences effortlessly.

Finally, it’s a fantastic make-ahead option. Prep the enchiladas in the morning or even the day before, then bake them when you’re ready. The flavors only get better as they sit!

Ingredients Notes

The beauty of this recipe lies in its simple yet flavorful ingredients. Here’s a closer look at what you’ll need and why each component matters:

Cooked Chicken: Shredded rotisserie chicken works wonderfully here for convenience and flavor. You can also use poached chicken breasts or thighs.
Cream of Chicken Soup: This canned staple is the base of the creamy sauce, delivering both richness and a hint of chicken flavor.
Sour Cream: Adds tanginess and extra creaminess to the sauce. For a lighter option, swap it with Greek yogurt.
Green Chilies: These mild chilies bring a subtle kick and authentic Tex-Mex flavor.
Tortillas: Flour tortillas are soft and pliable, making them easy to roll. If you prefer a more traditional taste, corn tortillas are an excellent choice.
Cheese: Shredded cheddar or Monterey Jack melts beautifully on top, giving you that irresistible bubbly crust.
Spices: A dash of cumin and chili powder enhances the Mexican-inspired flavors.

Optional but recommended: a sprinkle of fresh cilantro and a squeeze of lime for garnish. If you want to elevate the dish further, consider adding sautéed onions or bell peppers to the filling!

How to Make Chicken Enchiladas with Cream of Chicken Soup

This recipe is a breeze to put together. Follow these simple steps for perfect enchiladas every time:

1. Prepare the Sauce

In a medium mixing bowl, combine cream of chicken soup, sour cream, and green chilies. Add a pinch of cumin and chili powder, then stir until smooth. Set aside a cup of this mixture to use as the topping.

2. Assemble the Enchiladas

Lay a tortilla flat and spoon a generous amount of shredded chicken down the center. Add a tablespoon of the creamy sauce and a sprinkle of shredded cheese. Roll up the tortilla tightly and place it seam-side down in a greased 9x13-inch baking dish. Repeat with the remaining tortillas.

3. Top and Bake

Pour the reserved sauce evenly over the rolled enchiladas, ensuring each one is coated. Sprinkle the rest of the shredded cheese on top. Bake in a preheated 375°F oven for 20-25 minutes, or until the cheese is melted and bubbly.

4. Garnish and Serve

Remove from the oven and let the enchiladas cool slightly. Garnish with chopped cilantro and lime wedges for a fresh, vibrant finish. Serve with your favorite sides like Mexican rice or refried beans.

Storage Options

One of the best things about these enchiladas is how well they keep. Here’s how to store them for maximum freshness:

Refrigerator: Store leftover enchiladas in an airtight container for up to 3 days. Reheat in the microwave or oven until heated through.
Freezer: Freeze assembled (but unbaked) enchiladas for up to 3 months. Wrap the baking dish tightly with plastic wrap and aluminum foil. Thaw overnight in the fridge before baking.
Reheating Tips: For the best results, reheat in the oven at 350°F to maintain the crispy edges and gooey cheese.

Variations and Substitutions

This recipe is as flexible as it is delicious! Here are some ideas to make it your own:

Spicy Enchiladas: Add diced jalapeños to the filling or use spicy green chilies for a kick.
Veggie Enchiladas: Swap the chicken for sautéed mushrooms, spinach, or black beans for a vegetarian twist.
Low-Carb Option: Use low-carb tortillas and swap the sour cream for plain Greek yogurt.
Gluten-Free: Opt for gluten-free tortillas and a gluten-free cream of chicken soup.
Different Cheeses: Try pepper jack, queso fresco, or a blend of Mexican cheeses for varied flavors.

The possibilities are endless, so don’t hesitate to experiment and find your family’s favorite version!

Closing Thoughts

There you have it – a comforting, crowd-pleasing recipe for Chicken Enchiladas with Cream of Chicken Soup. Whether you’re cooking for a weeknight dinner or a festive gathering, this dish will leave everyone asking for seconds. With its creamy, cheesy goodness and endless customization options, it’s bound to become a regular in your recipe rotation.

Give it a try, and let me know what variations you come up with. Happy cooking!