There’s something magical about the way chicken enchiladas bring people together around the dinner table. With their tender, flavorful chicken, creamy filling, and cheesy, bubbly topping, they’re an instant hit for any occasion. This version, made with cream of chicken soup, is the perfect balance of comfort and convenience.

I first made these enchiladas on a whim, looking for a quick dinner option using pantry staples. To my delight, they became a family favorite overnight! Whether you’re feeding a crowd or meal-prepping for the week, this recipe is a game-changer.
Why You’ll Love These Chicken Enchiladas with Cream of Chicken Soup
If you’re on the hunt for a recipe that’s easy, delicious, and guaranteed to please, these chicken enchiladas are for you. Here’s why they’ll quickly become a staple in your recipe rotation:
Quick and Simple: With just a few ingredients and minimal prep time, these enchiladas are ideal for busy weeknights. Using cream of chicken soup as the base for the sauce saves time without sacrificing flavor.
Rich and Creamy: The combination of cream of chicken soup, sour cream, and melted cheese creates a luscious sauce that coats every bite.
Family-Friendly: Even picky eaters will be asking for seconds. You can easily customize the filling to include ingredients like black beans or mild green chilies.
Make-Ahead Friendly: Prepare the enchiladas ahead of time and bake them when you’re ready, making them perfect for meal prep or hosting.
Now that you’re intrigued, let’s dive into the ingredients that make these enchiladas shine.
Ingredients Notes

This recipe is proof that you don’t need fancy ingredients to create something amazing. Let’s break down what you’ll need:
- Shredded Chicken: Use leftover rotisserie chicken, poached chicken breasts, or even canned chicken in a pinch. Shred it finely to ensure the filling is evenly distributed.
- Flour Tortillas: Soft and pliable, flour tortillas are perfect for rolling up the filling. If you prefer a more authentic touch, corn tortillas work too—just warm them first to prevent cracking.
- Cream of Chicken Soup: This pantry staple forms the creamy base of the enchilada sauce. Opt for the reduced-sodium variety if you’re watching your salt intake.
- Sour Cream: Adds tang and richness to the sauce. For a lighter option, use Greek yogurt.
- Cheese: Shredded cheddar or a Mexican cheese blend is ideal for the filling and topping. The more cheese, the better!
- Green Enchilada Sauce: This tangy sauce pairs beautifully with the creaminess of the filling. You can also substitute red enchilada sauce for a spicier flavor.
- Seasonings: A mix of garlic powder, cumin, and chili powder adds depth to the filling without overpowering the dish.
How to Make Chicken Enchiladas with Cream of Chicken Soup
Creating these enchiladas is a straightforward process, and the results are nothing short of spectacular. Here’s a step-by-step guide:

- Prepare the Filling: In a large bowl, combine the shredded chicken, half the cheese, and seasonings like garlic powder and cumin. Stir in a few tablespoons of the green enchilada sauce to keep the filling moist and flavorful.
- Mix the Sauce: In a separate bowl, whisk together the cream of chicken soup, sour cream, and the remaining green enchilada sauce. This will become your luscious enchilada sauce.
- Assemble the Enchiladas: Lay a flour tortilla flat, then spoon a generous portion of the chicken filling down the center. Roll the tortilla tightly and place it seam-side down in a greased 9x13-inch baking dish. Repeat with the remaining tortillas and filling.
- Add the Sauce: Pour the creamy enchilada sauce evenly over the rolled tortillas, ensuring they’re fully coated. Sprinkle the remaining shredded cheese on top.
- Bake to Perfection: Preheat your oven to 375°F (190°C) and bake the enchiladas uncovered for 25-30 minutes, or until the cheese is melted and bubbly. Garnish with chopped cilantro or sliced green onions before serving.
From start to finish, this recipe takes about 40 minutes, making it a fantastic weeknight dinner option.
Storage Options
These enchiladas are perfect for leftovers—or even better the next day!
- Refrigerator: Store leftover enchiladas in an airtight container for up to 3 days. Reheat in the microwave or oven until warmed through.
- Freezer: Assemble the enchiladas and freeze them before baking. Wrap the dish tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and bake as directed.
- Reheating Tips: To avoid drying out, cover the enchiladas with foil while reheating. Add a small splash of milk or broth to the sauce if it has thickened too much.
Variations and Substitutions
One of the best things about this recipe is how easy it is to customize. Here are some ideas to make it your own:
- Add Veggies: Include diced bell peppers, corn, or black beans in the filling for extra texture and nutrition.
- Switch the Sauce: Use red enchilada sauce instead of green for a spicier, smoky flavor profile.
- Go Gluten-Free: Swap the flour tortillas for gluten-free corn tortillas. Just be sure to warm them first to prevent cracking.
- Spice It Up: Add diced jalapeños or a dash of hot sauce to the filling for a spicy kick.
- Make It Vegetarian: Replace the chicken with sautéed mushrooms, beans, or a mix of your favorite veggies.
Experimenting with these variations ensures you’ll never get bored of this recipe!
These Chicken Enchiladas with Cream of Chicken Soup are the perfect combination of comfort food and quick convenience. With their creamy sauce, cheesy topping, and tender filling, they’re sure to become a beloved favorite in your household. So grab your ingredients and get ready to create a meal that’ll have everyone coming back for more!
PrintChicken Enchiladas With Cream Of Chicken Soup Recipe
This Chicken Enchiladas with Cream of Chicken Soup recipe is an easy, cheesy, and satisfying dish perfect for family dinners. Packed with shredded chicken, rolled in soft tortillas, and topped with a creamy soup-based sauce and melted cheese, it’s a flavorful and comforting meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
- 2 cups cooked, shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream
- 1 cup salsa (mild or medium)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 flour tortillas (8-inch size)
- ½ cup chicken broth
- 1 tsp garlic powder
- 1 tsp chili powder
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine cream of chicken soup, sour cream, salsa, chicken broth, garlic powder, and chili powder. Mix until smooth.
- Spread ½ cup of the sauce mixture on the bottom of a 9x13-inch baking dish.
- In a separate bowl, mix shredded chicken with ½ cup cheddar cheese and ½ cup Monterey Jack cheese.
- Spoon the chicken mixture onto each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
- Pour the remaining sauce evenly over the enchiladas, spreading it to cover. Sprinkle the rest of the shredded cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve hot.
Notes
- Use rotisserie chicken to save time.
- For extra spice, add diced jalapeños or a splash of hot sauce to the sauce.
- Serve with Mexican rice, refried beans, or a fresh salad for a complete meal.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
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