Chicken Enchiladas With Cream Of Chicken Soup Recipe

There's nothing quite like biting into a plate of warm, cheesy chicken enchiladas smothered in a creamy, flavorful sauce. This comforting dish is perfect for busy weeknights or when you're craving something hearty and satisfying.

this Recipe

I first discovered this recipe when I needed a quick dinner solution with pantry staples. Using cream of chicken soup as the base for the sauce turned out to be a game-changer, and now it’s a staple in my meal rotation. Let’s dive into why this recipe is bound to become a favorite in your kitchen!

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

Get ready to make your mealtime stress-free and delicious with these chicken enchiladas. They’re an ideal blend of creamy, cheesy, and savory flavors, perfect for the whole family.

First off, this recipe is incredibly quick and easy to prepare. Using canned cream of chicken soup cuts down on prep time without sacrificing flavor. In just under an hour, you’ll have a piping-hot meal ready to enjoy.

These enchiladas are perfect for meal planning. They reheat beautifully, making them a fantastic option for leftovers. Whether you’re packing lunch or reheating dinner, they taste just as good the next day.

Finally, they’re versatile enough to adapt to your preferences. From customizing the filling with your favorite veggies to adjusting the spice level, these enchiladas can easily be tailored to your taste.

With a creamy sauce, gooey cheese, and tender chicken all wrapped up in soft tortillas, this recipe is a surefire crowd-pleaser!

Ingredients Notes

The secret to these delicious enchiladas lies in the combination of simple, pantry-friendly ingredients that deliver big flavor.

Cream of chicken soup serves as the base for the creamy sauce. It adds richness and depth without requiring extra ingredients. For a lower-sodium option, look for a reduced-sodium variety or make your own.

Cooked, shredded chicken is the star of the filling. Rotisserie chicken works wonderfully here, saving time and adding a savory boost. You can also use leftover roasted or grilled chicken.

Flour tortillas hold everything together. They’re soft, pliable, and perfect for absorbing all that delicious sauce. You can use corn tortillas if you prefer a more traditional take.

Shredded cheese adds gooey, melty goodness. A mix of cheddar and Monterey Jack works beautifully, but feel free to use whatever you have on hand.

Green chilies bring a touch of heat and a hint of tanginess to balance the creamy flavors. If you prefer milder enchiladas, you can omit these or replace them with diced bell peppers.

Optional equipment: A large baking dish and aluminum foil for covering during baking.

How To Make This Chicken Enchiladas With Cream Of Chicken Soup Recipe

Making these enchiladas is as easy as it is delicious. Follow these simple steps, and you’ll have dinner on the table in no time.

Start by preheating your oven to 350°F and greasing a large baking dish. This ensures the enchiladas won’t stick and makes cleanup a breeze.

In a mixing bowl, combine the cream of chicken soup, a cup of sour cream, and a can of diced green chilies. Stir until smooth and set aside half of the mixture for the sauce.

Take each flour tortilla and fill it with a generous portion of shredded chicken and a sprinkle of shredded cheese. Roll them up tightly and place them seam-side down in the baking dish.

Once all the tortillas are snug in the dish, pour the reserved soup mixture over the top. Use a spatula to spread it evenly, ensuring every inch is covered.

Sprinkle the remaining cheese over the top, then cover the dish with aluminum foil. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro or diced green onions for a pop of color and extra flavor.

Storage Options

Leftovers? No problem! These enchiladas store wonderfully and taste just as delicious the next day.

To refrigerate, transfer any leftover enchiladas to an airtight container. They’ll keep in the fridge for up to 3 days. Reheat in the oven at 350°F or in the microwave until warmed through.

If you’d like to freeze them, place the cooked enchiladas in a freezer-safe dish and cover tightly with plastic wrap and aluminum foil. They’ll last up to 3 months in the freezer. To reheat, bake from frozen at 350°F for about 45 minutes, or until heated through.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Here are some ideas to make it your own:

Swap out the shredded chicken for ground beef, pulled pork, or even black beans for a vegetarian option.

Add sautéed onions and bell peppers to the filling for extra flavor and texture. These veggies pair beautifully with the creamy sauce.

If you love spice, mix a bit of hot sauce or jalapeños into the soup mixture. You can also use pepper jack cheese for an added kick.

Replace the cream of chicken soup with cream of mushroom or cream of celery soup if you prefer a different base flavor.

Experiment with toppings like diced tomatoes, avocado slices, or a dollop of sour cream to finish off your enchiladas with flair.

No matter how you customize it, these chicken enchiladas are guaranteed to be a hit!

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