Hey there, friend! If you’re craving something warm, comforting, and just downright delicious, these Chicken Enchiladas with Cream of Chicken Soup are the answer. This recipe combines the rich flavors of tender chicken, gooey cheese, and a creamy, savory sauce that’s sure to win over even the pickiest eaters in your household. It’s an easy dinner that’s perfect for a busy weeknight or a cozy weekend meal. Trust me, once you try these, they’ll quickly become a regular at your dinner table.
Why You’ll Love This Recipe?
These enchiladas are everything you want in a hearty dish—flavorful, creamy, and filling. The secret to the mouthwatering sauce is the use of Cream of Chicken Soup, which gives it a rich and velvety texture. The chicken is tender and juicy, and the cheese melts to perfection. Plus, it’s a dish that you can prep ahead of time, which is always a win when you’re juggling a busy schedule.
Ingredients
Before we dive into the details, here’s a sneak peek at some of the ingredients you’ll need for these enchiladas:
- Chicken breast or rotisserie chicken
- Cream of Chicken Soup
- Corn or flour tortillas
- Shredded cheese (cheddar or Mexican blend)
- Salsa or enchilada sauce
- Sour cream
- Spices like cumin and garlic powder
Full list of ingredients can be found below, so don’t worry—you won’t miss anything!
Directions
Step 1: Prepare the Chicken
Start by cooking your chicken. If you’re using chicken breasts, you’ll want to cook them thoroughly and then shred them into bite-sized pieces. If you’re in a hurry, rotisserie chicken is a great shortcut! Just shred it up and you’re good to go.
Step 2: Make the Creamy Sauce
In a bowl, combine your cream of chicken soup with a bit of salsa or enchilada sauce. This is where the magic happens! The soup adds richness, and the salsa or sauce gives it a bit of tang. Add some spices—garlic powder, cumin, and a pinch of salt—and stir everything together until smooth.
Step 3: Assemble the Enchiladas
Now for the fun part! Grab your tortillas and spread a little bit of the creamy sauce on the bottom of your baking dish. Lay each tortilla flat and spoon some of the shredded chicken in the center. Top it with a bit more sauce, sprinkle some shredded cheese, and roll it up tightly. Repeat for all the tortillas.
Step 4: Bake It to Perfection
Once your enchiladas are assembled, pour the remaining sauce over the top and sprinkle on a generous amount of cheese. Cover the dish with foil and bake it in the oven at 350°F for about 20-25 minutes, or until the cheese is melted and bubbly. Remove the foil during the last few minutes to get that perfect golden top.
Expert Tips and Tricks
- If you prefer a spicier kick, feel free to add some diced jalapeños to the sauce or use a spicy enchilada sauce.
- For a lighter version, you can swap the cream of chicken soup for a lower-fat or even a homemade version using Greek yogurt and broth.
- If you love extra cheese (who doesn’t?), consider adding a layer of cheese in between the tortillas before rolling them up.
Recipe Variations and Possible Substitutions
- Vegetarian Option: You can easily swap the chicken for sautéed veggies like bell peppers, onions, and zucchini, making this dish vegetarian-friendly.
- Sauce Swap: If you’re not a fan of cream of chicken soup, you could try using cream of mushroom or even a cheese-based sauce for a different twist.
- Tortilla Swap: Feel free to use corn tortillas if you prefer, though flour tortillas tend to give these enchiladas a bit more of a soft and chewy texture.
Serving and Pairing Suggestions
These enchiladas are great on their own, but why not take things up a notch with a few side dishes? A fresh Mexican-style salad with avocado, lime, and cilantro is a light and refreshing option that complements the richness of the enchiladas. You could also serve them with some Spanish rice, black beans, or even a side of crispy tortilla chips with salsa.
Storage and Reheating Tips
If you have leftovers (which you definitely will!), store them in an airtight container in the fridge for up to 3-4 days. To reheat, simply pop them in the microwave for a couple of minutes, or you can reheat them in the oven at 350°F until they’re hot and bubbly again.
4 FAQs
1. Can I make these enchiladas ahead of time? Absolutely! You can assemble the enchiladas the night before and refrigerate them. Just bake them when you’re ready to eat.
2. Can I freeze these enchiladas? Yes! These enchiladas freeze really well. After assembling, cover the dish tightly with plastic wrap and foil, and freeze for up to 3 months. To reheat, bake directly from frozen (you may need to increase the baking time).
3. Can I use chicken thighs instead of chicken breasts? Yes, chicken thighs will work just fine. They’re actually a bit more tender and juicy, so if you prefer dark meat, go for it!
4. How can I make the enchiladas spicier? To add more heat, use a spicy enchilada sauce or add some diced fresh jalapeños into the chicken mixture. You can also sprinkle chili flakes on top before serving.
Conclusion
These Chicken Enchiladas with Cream of Chicken Soup are such a simple, comforting dish that’s perfect for feeding the whole family. Whether you make them for a busy weeknight dinner or a casual get-together, they’re sure to be a hit. The creamy sauce, tender chicken, and melty cheese combine into one seriously delicious meal. So, grab your ingredients and get ready to make this mouthwatering recipe!
Print
Chicken Enchiladas with Cream of Chicken Soup
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Chicken Enchiladas with Cream of Chicken Soup are a comforting, flavorful dish that combines tender chicken, creamy sauce, and gooey cheese. Perfect for busy weeknights or cozy weekend meals, they’re easy to prepare and sure to become a family favorite.
Ingredients
- 2 large chicken breasts (or about 3 cups shredded rotisserie chicken)
- 1 can (10.5 oz) of cream of chicken soup
- 8–10 medium-sized tortillas (corn or flour tortillas)
- 2 cups shredded cheese (cheddar, Mexican blend, or a combination)
- 1 cup salsa or enchilada sauce (adjust for desired spiciness)
- 1/2 cup Sour cream (optional for serving or mixing into the sauce for creaminess)
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp salt (or to taste)
Instructions
- Prepare the Chicken: Cook chicken breasts thoroughly and shred into bite-sized pieces. Alternatively, use rotisserie chicken for a quicker option.
- Make the Creamy Sauce: In a bowl, mix cream of chicken soup with salsa or enchilada sauce. Add garlic powder, cumin, and salt, stirring until smooth.
- Assemble the Enchiladas: Spread some sauce at the bottom of a baking dish. Place a tortilla, spoon in shredded chicken, add more sauce, sprinkle cheese, and roll it up. Repeat with all tortillas.
- Bake: Pour remaining sauce over the rolled tortillas and top with cheese. Cover with foil and bake at 350°F for 20-25 minutes. Uncover for the last few minutes to achieve a golden cheese top.
Notes
- For extra spice, add diced jalapeños to the sauce or use a spicier enchilada sauce.
- You can make this dish lighter by using a low-fat cream of chicken soup or substitute with Greek yogurt and broth.
- Add extra cheese in between the tortillas for a cheesier enchilada.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg