There's nothing quite like a pan of warm, cheesy Chicken Enchiladas with Cream of Chicken Soup coming out of the oven. The tortillas are perfectly tender, the filling is savory and flavorful, and the rich, creamy sauce ties everything together in the most satisfying way.

I discovered this recipe on a busy weeknight when I needed something quick but delicious enough to please the whole family. It’s since become a staple in our meal rotation, bringing everyone to the table with big smiles and empty plates.

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

Get ready to enjoy a meal that's comforting, easy to make, and full of flavor. These enchiladas are the perfect solution for a weeknight dinner that feels like a treat.

First off, this recipe comes together in a snap. The prep is straightforward, using simple, pantry-staple ingredients that don’t require a trip to a specialty store. From start to finish, you’ll have dinner ready in under 45 minutes, making it perfect for those nights when time isn’t on your side.

Another reason to love these enchiladas is how family-friendly they are. With a creamy sauce that even picky eaters adore, and a filling that's hearty yet mild, this dish appeals to everyone around the table. And don’t worry – if you like a bit of spice, I’ll share some easy ways to dial up the heat.

Lastly, it’s a great make-ahead meal. You can assemble the enchiladas earlier in the day and bake them when you’re ready, saving you even more time during the dinner rush. Plus, the leftovers are fantastic, reheating beautifully for lunch the next day.

Ingredients Notes

The magic of these Chicken Enchiladas with Cream of Chicken Soup lies in the combination of simple ingredients that deliver maximum flavor. Each component is crucial, creating a dish that's both easy to make and irresistibly delicious.

Shredded Chicken is the star of this recipe. You can use rotisserie chicken for convenience, leftover roasted chicken, or even poached chicken breasts. Make sure to shred it finely for even distribution in the enchiladas, giving every bite a perfect balance of chicken and sauce.

Cream of Chicken Soup forms the base of the creamy sauce. Using canned soup cuts down on prep time and creates a luscious, velvety texture. If you prefer, you can make your own cream of chicken soup from scratch, but for busy nights, the store-bought version is ideal.

Green Chilies add a subtle, tangy heat that complements the richness of the soup. If you like more spice, feel free to use diced jalapeños or a spicier green chile variety. For a milder option, roasted red bell peppers work well too.

Tortillas are the vessel for all the goodness inside. I recommend using soft flour tortillas, as they roll up easily and stay tender when baked. If you prefer corn tortillas for a more authentic texture, be sure to warm them first to prevent cracking.

Cheese is a key player, melting into a gooey, golden topping. A blend of Monterey Jack and sharp cheddar works beautifully, but feel free to customize with your favorite cheese varieties, like Pepper Jack for extra heat or Colby for a milder flavor.

You’ll also need a few kitchen staples like sour cream, onion, and garlic to enhance the overall taste. If you have a favorite enchilada sauce, you can use that for an added layer of flavor, but the cream of chicken soup creates a unique, comforting twist.

How To Make These Chicken Enchiladas With Cream Of Chicken Soup

Creating this mouthwatering dish is simpler than you might think. Let me walk you through the process step by step.

Start by preheating your oven to 350°F and preparing your baking dish. A 9x13-inch pan works perfectly to hold all the enchiladas snugly. Lightly grease it with non-stick spray to ensure easy serving later.

Next, prepare your filling. In a large bowl, combine the shredded chicken, half of the shredded cheese, and a generous scoop of sour cream. Add the diced onion, minced garlic, and green chilies, mixing until everything is evenly distributed. The mixture should be rich and creamy but not overly wet.

Now, assemble the enchiladas. Lay a tortilla flat and spoon about ⅓ cup of the chicken filling down the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas, lining them up side by side.

For the sauce, mix the cream of chicken soup with a bit of water or chicken broth to thin it slightly. Pour the sauce evenly over the enchiladas, making sure every tortilla is covered. Sprinkle the remaining shredded cheese on top, creating a golden, bubbly crust as it bakes.

Bake the enchiladas for 25-30 minutes or until the cheese is melted and the edges are lightly browned. The sauce should be bubbling around the sides, and the tortillas will have absorbed some of that delicious flavor. Let the dish rest for a few minutes before serving.

Storage Options

Leftovers? No problem! These enchiladas store beautifully, making them perfect for meal prep or enjoying later.

For refrigerator storage, transfer any leftovers to an airtight container and store for up to 3 days. When reheating, cover with foil to retain moisture and bake at 350°F until warmed through, or microwave in individual portions.

If you want to freeze your enchiladas, assemble them without the sauce. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge, add the sauce, and bake as directed.

Variations and Substitutions

This recipe is wonderfully versatile, allowing you to customize it to your liking or make adjustments based on what you have in your pantry.

If you want to add more veggies, consider incorporating diced bell peppers, sautéed mushrooms, or even a handful of baby spinach into the filling. It’s a great way to sneak in extra nutrients without sacrificing flavor.

For a spicier version, swap out the green chilies for jalapeños or use a spicy enchilada sauce. A dash of hot sauce in the filling can also kick things up a notch if you love heat.

Looking for a lighter option? Use low-fat sour cream and reduced-fat cheese, or swap the cream of chicken soup for a homemade, lighter sauce. You can also use whole-wheat tortillas for added fiber.

If you’re cooking for someone with dietary restrictions, consider using gluten-free tortillas and ensuring the soup you use is gluten-free. Dairy-free cheese and coconut milk-based sour cream alternatives can also work well in this recipe.

Feel free to get creative and make this dish your own. However you customize it, these Chicken Enchiladas with Cream of Chicken Soup are sure to become a new family favorite!