Creamy Dreamy Chicken Enchiladas Recipe: Soup Makes It Special

Creamy and comforting chicken enchiladas with cream of chicken soup promise a delightful meal that’ll make your taste buds dance.

Layers of soft tortillas wrap around tender, seasoned chicken and melted cheese.

Pantry staples come together in this simple yet satisfying dish that feels like a warm hug.

Weeknight dinners just got way more exciting with this hearty recipe.

Mexican-inspired flavors blend seamlessly with classic comfort food elements.

Minimal prep and maximum flavor define this crowd-pleasing meal you can whip up in no time.

Dive into this mouthwatering recipe and watch everyone ask for seconds.

Enchiladas With Creamy Soup For Extra Richness

• Simplify Weeknight Cooking: This recipe transforms a potentially complex dish into an easy, stress-free meal that even beginner cooks can master without breaking a sweat.
• Quick Comfort Food: Prepare delicious chicken enchiladas in just 45 minutes total, with only 10 minutes of active preparation time, making it perfect for busy families craving a satisfying dinner.
• Crowd-Pleasing Versatility: Adaptable recipe allows customization with different salsas, cheese blends, or added vegetables, ensuring everyone at the table finds something to love about these cheesy, flavorful enchiladas.
• Budget-Friendly Ingredients: Utilizes affordable, readily available pantry staples like cream of chicken soup and common cheeses, creating a wallet-friendly meal that doesn't compromise on taste or satisfaction.

Ingredients In Chicken Enchiladas With Cream Of Chicken

• Cooked Shredded Chicken: Tender meat provides the main protein and flavor for the enchiladas.
• Chicken Broth: Adds moisture and enhances the chicken's savory taste.

• Cheddar Cheese, Monterey Jack Cheese: Provides rich, melty texture and classic Mexican-style flavor.
• Sour Cream: Adds creamy tanginess and helps bind the filling.
• Cream of Chicken Soup: Creates a smooth, rich base for the enchilada sauce.

• Salsa: Brings zesty, spicy element to the dish.
• Flour Tortillas: Soft wrapper that holds the enchilada filling.
• Garlic Powder: Adds depth and aromatic seasoning.
• Chili Powder: Provides warm, slightly spicy flavor profile.
• Fresh Cilantro: Bright, fresh garnish that adds color and herbal notes.

Chicken Enchiladas With Cream Of Chicken Prep

Step 1: Warm Up The Oven

Fire up your oven to a toasty 375°F and get ready for some delicious magic.

Step 2: Create Enchilada Sauce

• Cream of chicken soup
• Sour cream
• Salsa
• Chicken broth
• Garlic powder
• Chili powder

Blend everything until smooth and creamy.

Step 3: Prepare Baking Dish

Spread a generous layer of the sauce on the bottom of a 9×13-inch baking dish to create a delicious foundation.

Step 4: Mix Chicken Filling

• Shredded chicken
• Cheddar cheese
• Monterey Jack cheese

Stir these ingredients until they’re perfectly combined.

Step 5: Roll The Enchiladas

Scoop the chicken mixture onto each tortilla, roll tightly, and nestle them seam-side down in the baking dish.

Step 6: Cover With Sauce And Cheese

Pour the remaining sauce over the enchiladas, making sure to cover every inch.

Sprinkle the remaining cheese on top for extra gooey goodness.

Step 7: Bake To Perfection

Pop the dish in the oven and bake for 20-25 minutes until the cheese is melted and bubbly with golden edges.

Step 8: Serve And Enjoy

Garnish with fresh cilantro and serve these mouthwatering enchiladas hot, straight from the oven.

Chicken Enchiladas with Cream Soup – What to Know Before You Roll

• Replace chicken with shredded beef, pulled pork, or black beans for different flavor profiles and dietary needs.
• Adjust chili powder and salsa to control heat intensity, making the dish mild or spicy according to personal preference.
• Let enchiladas rest for 5 minutes after baking to allow cheese to set and create a smoother, more cohesive texture.
• If sauce seems too thick, thin it with a little extra chicken broth for a more spreadable and flavorful coating.
• Assemble enchiladas in advance and refrigerate, then bake just before serving to save time during meal preparation.

Save Chicken Enchiladas With Creamy Sauce

• Store leftover enchiladas in an airtight container within 2 hours of cooking, keeping them fresh for 3-4 days in the refrigerator.
• Wrap individual enchiladas in plastic wrap, then place in a freezer-safe container. Freeze up to 2 months for later enjoyment.
• Preheat oven to 350°F, cover enchiladas with foil, and warm for 15-20 minutes until heated through. Remove foil for the last 5 minutes to crisp the cheese.
• Place a single serving on a microwave-safe plate, cover with a damp paper towel, and heat for 1-2 minutes, checking halfway to ensure even warming.

Complementing Chicken Enchiladas with Cream Soup

• Pair Zesty Mexican Margaritas: Blend classic lime margaritas to complement the spicy and creamy enchiladas, cutting through the rich cheese and enhancing the dish's bold flavors.
• Cool Cucumber Salad: Create a light, refreshing side salad with diced cucumbers, red onions, and a tangy lime vinaigrette to balance the enchiladas' warmth and provide a crisp contrast.
• Serve Creamy Refried Beans: Add traditional Mexican refried beans as a delicious side dish that matches the enchiladas' texture and adds extra protein to the meal.
• Select Crisp Mexican Lager: Choose a light, cold Mexican beer like Modelo or Corona to wash down the creamy, spicy enchiladas and cleanse the palate between bites.

Creamy Chicken Enchiladas with Flavorful Add-Ons

• Vegetarian Enchiladas: Replace chicken with black beans, roasted vegetables like bell peppers, zucchini, and corn. Use vegetable broth instead of chicken broth for a meat-free version.
• Gluten-Free Option: Swap wheat tortillas with corn tortillas. Use gluten-free cream of chicken soup or make a homemade white sauce using gluten-free flour.
• Low-Carb Alternative: Use large lettuce leaves or low-carb tortillas as a wrap. Substitute cream of chicken soup with a mixture of heavy cream and chicken broth for reduced carbohydrates.
• Spicy Mexican Style: Add diced jalapeños to the chicken mixture. Increase chili powder and incorporate chipotle peppers in adobo sauce for an extra kick of heat.

FAQs

• Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas work perfectly. They’ll give a more traditional Mexican flavor and are gluten-free.

• Is this recipe spicy?

The recipe has mild spice from chili powder. You can adjust heat by using mild or hot salsa, or adding more chili powder for extra kick.

• How can I make this dish healthier?

Use low-fat cream of chicken soup, reduced-fat cheese, and add more vegetables like spinach or bell peppers to the chicken filling.

• Can I prepare these enchiladas ahead of time?

Absolutely! Assemble the enchiladas, cover with plastic wrap, and refrigerate for up to 24 hours before baking. Just add 5-10 minutes to the baking time.

Chicken Enchiladas With Cream Of Chicken Soup Recipe

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4.8 from 13 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Sizzling chicken enchiladas bring Mexican-inspired comfort straight to dinner tables with creamy, cheesy layers of pure deliciousness. Packed with tender chicken and wrapped in warm tortillas, this classic dish promises a satisfying meal that delights family and friends.

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Ingredients

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Main Ingredients:

• 2 cups cooked, shredded chicken
• 8 flour tortillas (8-inch size)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

Sauce and Liquid Ingredients:

• 1 can (10.5 ounces / 298 grams) cream of chicken soup
• 1/2 cup sour cream
• 1 cup salsa (mild or medium)
• 1/2 cup chicken broth

Seasonings and Garnish:

• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• Fresh cilantro for garnish

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Instructions

1. Craft a zesty sauce by whisking cream of chicken soup, sour cream, salsa, chicken broth, garlic powder, and chili powder until velvety and uniform.
2. Generously coat the bottom of a 9×13-inch baking dish with ½ cup of the prepared sauce, creating a flavorful foundation.
3. Combine shredded chicken with a blend of cheddar and Monterey Jack cheeses, creating a rich and tangy filling.
4. Carefully distribute the chicken and cheese mixture onto tortillas, rolling each one tightly and positioning them seam-side down in the baking dish.
5. Drizzle the remaining sauce over the enchiladas, ensuring complete coverage and an even distribution of flavors.
6. Liberally sprinkle the remaining shredded cheese across the top, creating a golden, melty surface.
7. Transfer the baking dish to a preheated 375°F (190°C) oven and bake for 20-25 minutes until the cheese transforms into a bubbly, golden crust.
8. Enhance the dish’s visual appeal and flavor by garnishing with fresh, chopped cilantro before serving piping hot.

Notes

• Customize the heat level by adjusting the amount of chili powder or adding diced green chilies for extra kick.
• Swap corn tortillas for flour tortillas if you prefer a softer texture or have corn allergies.
• Use rotisserie chicken or leftover grilled chicken to save time and add more flavor depth.
• Prepare enchiladas ahead of time and refrigerate, then bake when ready to serve for a convenient make-ahead meal.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 3 g
• Sodium: 950 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 90 mg