There's nothing quite like the comforting aroma of Chicken Enchiladas bubbling away in the oven, filling your kitchen with the savory scent of warm spices and melted cheese. These enchiladas are a true crowd-pleaser, featuring tender shredded chicken, a rich and creamy sauce, and soft tortillas baked to perfection.
I first made this recipe when I needed something hearty yet easy for a weeknight meal. The addition of cream of chicken soup was a game-changer, transforming the sauce into something luxuriously smooth that my family couldn't get enough of. Now, this dish makes regular appearances on our dinner table, especially when we’re craving something cozy and satisfying.
Why You'll Love This Chicken Enchiladas Recipe
Get ready to fall in love with your new favorite dinner. These Chicken Enchiladas bring together comfort, convenience, and unbeatable flavor in one delicious dish.
First, this recipe is incredibly simple and quick to make. Perfect for busy weeknights, you can have everything prepped and ready for the oven in just 20 minutes. With a baking time that gives you just enough room to tidy up or relax, you'll have a stress-free meal on the table in under an hour.
The flavors are a perfect balance of creamy and zesty. The cream of chicken soup combined with green chilies creates a sauce that's rich but not overpowering, letting the seasonings shine. Plus, the melted cheese on top brings everything together in a golden, bubbly finish.
It's a fantastic make-ahead meal. The leftovers reheat beautifully, making this dish an ideal choice for meal prep or for when you need to pack a delicious lunch the next day. Your family will be asking for seconds, and you'll love how easy it is to deliver a satisfying meal.
Best of all, this dish is extremely versatile. Whether you want to use leftover rotisserie chicken, add some veggies, or adjust the spice level to your taste, these enchiladas are endlessly customizable.
Ingredients Notes

The beauty of this Chicken Enchiladas recipe lies in the simple ingredients that work harmoniously to create a satisfying meal. Here's a closer look at each component.
The chicken is the heart of the dish. You can use shredded rotisserie chicken to save time or cook up your own chicken breasts if you prefer. Either way, aim for tender and juicy pieces that will blend seamlessly into the creamy sauce.
Cream of chicken soup is the key to the luxurious sauce. It adds depth and creaminess without the need for complicated roux-making. You can use the classic canned version or make your own if you want a more homemade touch.
Green chilies add just the right amount of heat and flavor. If you like things spicy, you can use hot green chilies, but the mild variety will add a gentle kick without overwhelming the dish. They also bring a slight tang that complements the richness of the soup.
You'll need flour tortillas to wrap up all that delicious filling. Flour tortillas work best in this recipe as they become soft and tender during baking, soaking up the sauce beautifully. Corn tortillas are an option if you prefer a more traditional flavor, but flour tortillas are much easier to work with.
Lastly, no enchilada is complete without cheese. A generous amount of shredded cheddar or a Mexican blend melts into a bubbly, golden layer on top. It adds both flavor and visual appeal, making each bite irresistible.
For special equipment, have a 9x13-inch baking dish ready. It’s the perfect size for this recipe, ensuring everything cooks evenly and the flavors meld together.
How To Make This Chicken Enchiladas Recipe

Making these Chicken Enchiladas is easier than you might think. Follow these simple steps, and you'll have a crowd-pleasing meal ready in no time.
Start by preheating your oven to 350°F. While it heats up, prepare your filling. In a large mixing bowl, combine the shredded chicken, half of the shredded cheese, and one can of cream of chicken soup. Add the green chilies and mix until everything is evenly coated.
Next, take your flour tortillas and lay them out flat. Spoon a generous amount of the chicken mixture onto each tortilla and roll them up tightly, placing them seam-side down in your baking dish. Make sure the enchiladas are snugly arranged so they hold their shape during baking.
Now it's time to prepare the sauce. In a separate bowl, mix the second can of cream of chicken soup with a splash of chicken broth. This will thin out the soup just enough to create a pourable, velvety sauce. Pour this mixture evenly over the enchiladas, ensuring every inch is covered.
Sprinkle the remaining shredded cheese over the top. You want an even layer of cheese that will melt beautifully in the oven. Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
Let the enchiladas rest for a few minutes before serving. This will help the sauce thicken slightly and make serving easier. Total time? Just under 50 minutes, and your house will smell amazing.
Storage Options
Storing leftovers is a breeze. Once the enchiladas have cooled completely, transfer them to an airtight container. They will keep in the refrigerator for up to 3 days, making them a fantastic option for meal prep or a quick lunch.
For longer storage, you can freeze the enchiladas. Wrap each portion individually in plastic wrap, then place them in a freezer-safe container or zip-top bag. They’ll last for up to 3 months. When you're ready to enjoy, thaw them overnight in the fridge before reheating.
To reheat, simply pop the enchiladas in the oven at 350°F until warmed through, or microwave them for a quick lunch option. If microwaving, cover the dish with a damp paper towel to prevent the tortillas from drying out.
Variations and Substitutions
This recipe is incredibly adaptable to suit your tastes or dietary needs. Here are some ideas to switch things up.
If you’d like to add more veggies, consider mixing in diced bell peppers, sautéed spinach, or even roasted corn. These will add color and extra nutrients without overpowering the dish.
Prefer a lighter version? You can substitute the cream of chicken soup with a lower-fat version or even use Greek yogurt mixed with chicken broth for a tangy twist. The texture will be slightly different, but still delicious.
For extra flavor, consider adding a pinch of your favorite spices to the filling. Cumin, paprika, or garlic powder will complement the dish beautifully. You can also add fresh cilantro on top for a burst of freshness.
If you love cheese, experiment with different varieties. Monterey Jack, pepper jack, or a smoky gouda would all bring a unique flavor profile. Don’t be afraid to get creative!
Feel free to try using corn tortillas if you want a more authentic take. Just remember to warm them first to prevent them from cracking when you roll the enchiladas. Have fun experimenting and making this dish your own!
Enjoy your Chicken Enchiladas with Cream of Chicken Soup – a true comfort food classic that never disappoints.
PrintChicken Enchiladas With Cream Of Chicken Soup Recipe
These Chicken Enchiladas with cream of chicken soup are a delicious and simple dish that features tender chicken, melty cheese, and a rich, creamy sauce wrapped in warm tortillas. It's an ideal recipe for busy weeknights or family dinners, combining classic enchilada flavors with comforting creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 2 cups cooked, shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 8 flour tortillas
- 2 cups shredded Mexican blend cheese
- ½ cup chopped green onions
- ½ cup chopped fresh cilantro (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, and diced green chiles. Season with salt and pepper to taste.
- Fill each tortilla with about ⅓ cup of the chicken mixture and a sprinkle of shredded cheese. Roll tightly and place seam-side down in the prepared baking dish.
- Once all tortillas are arranged in the dish, pour any remaining chicken mixture over the top, spreading evenly.
- Sprinkle the remaining shredded cheese over the enchiladas.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for 5 minutes before garnishing with chopped green onions and cilantro.
- Serve warm and enjoy!
Notes
- You can substitute flour tortillas with corn tortillas for a more traditional taste.
- Add sliced jalapeños for extra heat or use a spicier blend of cheese for a kick.
- This recipe can be made ahead of time and refrigerated, then baked when ready to serve.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 780mg
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