There's nothing quite like the comforting, zesty flavors of Chicken Enchiladas filling your kitchen on a chilly evening. These enchiladas are rich, creamy, and perfectly spiced, making them a go-to dish for cozy family dinners or casual gatherings with friends.

I discovered this recipe during a potluck dinner, where it quickly became the star of the table. The creamy base, thanks to cream of chicken soup, paired with tender chicken and gooey melted cheese, is simply irresistible. Let’s dive in and explore why this dish will soon become a staple in your home.

Why You'll Love This Chicken Enchiladas Recipe

Get ready to fall head over heels for this easy, delicious recipe. These Chicken Enchiladas with Cream of Chicken Soup offer all the flavor you crave, without the need for elaborate preparation.

First, they’re incredibly simple to make. With just a handful of pantry staples and a few fresh ingredients, you can whip up a satisfying dinner in under an hour. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is foolproof.

Another reason to love this dish is its versatility. From adjusting the spice level to experimenting with fillings, these enchiladas adapt beautifully to suit your taste preferences and dietary needs.

They’re also perfect for meal prep. Make a large batch, and enjoy the convenience of having flavorful leftovers that reheat wonderfully for quick lunches or dinners.

Finally, who can resist the indulgent combination of creamy sauce, melted cheese, and warm tortillas? It’s pure comfort food that brings people together around the table. Ready to get started? Let’s take a closer look at the ingredients you’ll need.

Ingredients Notes

The beauty of this Chicken Enchiladas recipe lies in its simplicity. Each ingredient is carefully chosen to contribute to the creamy, savory, and slightly tangy flavor profile that makes these enchiladas so special.

Cooked, shredded chicken forms the heart of the filling. You can use leftover rotisserie chicken, poached chicken breasts, or even canned chicken in a pinch. The key is to ensure the chicken is tender and seasoned to perfection.

Cream of chicken soup is the star of the sauce. Its rich, velvety texture and savory flavor make it the perfect base for the enchiladas. Feel free to use a reduced-sodium version if you’re watching your salt intake.

Sour cream adds a tangy creaminess to the sauce. For a lighter option, you can substitute plain Greek yogurt, which maintains the creamy consistency while adding a subtle tang.

Shredded cheese, preferably a Mexican blend, enhances the indulgence factor. This mix typically includes cheddar, Monterey Jack, and queso quesadilla, which melt beautifully and add depth to every bite.

Tortillas, either flour or corn, are the vehicle for this delicious filling. Corn tortillas lend a more traditional flavor, but flour tortillas are softer and easier to roll.

Lastly, you’ll need a few spices, like cumin and chili powder, to round out the flavor, along with optional toppings such as fresh cilantro, sliced jalapeños, or diced tomatoes for a burst of freshness.

How To Make This Chicken Enchiladas Recipe

Making these enchiladas is a straightforward process that comes together in just a few steps, giving you a comforting, homemade meal without a lot of fuss.

Start by preparing your filling. In a large mixing bowl, combine the shredded chicken, a portion of the shredded cheese, and a dash of cumin and chili powder. Mix everything well to ensure the chicken is evenly coated with the spices and cheese.

Next, prepare the creamy sauce. In a separate bowl, whisk together the cream of chicken soup and sour cream until smooth. For an extra kick, stir in a tablespoon of green chiles or salsa verde.

Now, it’s time to assemble the enchiladas. Lay out a tortilla, spoon a generous amount of the chicken mixture down the center, and roll it up tightly. Place it seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.

Once all the tortillas are snugly nestled in the dish, pour the creamy sauce evenly over the top, ensuring every inch is covered. Sprinkle the remaining shredded cheese generously over the sauce.

Bake the enchiladas in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the cheese is bubbly and golden. Let them rest for a few minutes before serving to allow the flavors to meld.

Storage Options

These Chicken Enchiladas are just as good the next day, making them an excellent option for meal prep or leftovers.

To store, place any leftovers in an airtight container and refrigerate for up to 3 days. If you plan to freeze them, wrap the enchiladas tightly in foil or plastic wrap and store in a freezer-safe container for up to 3 months.

When reheating, cover the dish with foil to prevent the cheese from drying out. Warm in a 350°F (175°C) oven until heated through, or microwave individual portions for a quick meal.

Variations and Substitutions

This recipe is incredibly versatile, allowing you to customize it to suit your preferences and dietary needs.

For a spicier version, mix in diced jalapeños or a splash of hot sauce to the sauce. You can also swap the sour cream for cream cheese for a richer, tangier flavor.

If you’re looking for a healthier option, use whole-grain tortillas and low-fat cheese. Adding vegetables like sautéed bell peppers, onions, or zucchini to the filling is another way to pack in extra nutrients.

Vegetarian? Simply replace the chicken with black beans, pinto beans, or a combination of beans and corn for a hearty, plant-based alternative.

Finally, experiment with different sauces. Swap the cream of chicken soup for cream of mushroom soup, or try a red enchilada sauce for a completely different flavor profile.

With so many options, this recipe is as adaptable as it is delicious. Don’t hesitate to put your own spin on it and make it uniquely yours.