Creamy, cheesy, and wonderfully satisfying, Chicken Enchiladas with Cream of Chicken Soup are the ultimate comfort-food dinner. Tender cooked chicken, mild green chiles, and warm spices are wrapped in soft flour tortillas, then baked under a rich, savory sauce and melted Cheddar cheese.
This recipe is simple to assemble, family-friendly, and perfect for busy weeknights or casual gatherings.
The cream of chicken soup and sour cream create a smooth, cozy sauce that keeps the enchiladas moist and flavorful without being overly heavy. It’s a dependable, crowd-pleasing dish you’ll want to make again and again.
Why You’ll Love This Recipe
- Easy to make: Simple ingredients and straightforward steps
- Creamy & comforting: Rich sauce without complicated prep
- Great for leftovers: Reheats beautifully the next day
- Customizable: Adjust spice, cheese, or add toppings to taste
Ingredients
- 1 (10.5-ounce) can condensed cream of chicken soup
- ½ cup sour cream
- 1 tablespoon margarine (or butter)
- 1 onion, finely chopped
- 1 teaspoon chili powder
- 2 cups cooked chicken breast, chopped or shredded
- 1 (4-ounce) can chopped green chile peppers, drained
- 8 (8-inch) flour tortillas
- 1 cup shredded Cheddar cheese
Chef John’s Nashville Hot Chicken
Step by Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
2. Make the Creamy Sauce
In a small bowl, stir together the cream of chicken soup and sour cream until smooth. Set aside.
3. Prepare the Chicken Filling
Melt the margarine in a medium saucepan over medium-high heat. Add the chopped onion and chili powder, cooking until the onion is soft and translucent.
Stir in the cooked chicken, green chile peppers, and 2 tablespoons of the soup mixture. Cook for a few minutes, stirring, until everything is warmed through and evenly combined.
4. Assemble the Enchiladas
Spread ½ cup of the soup mixture evenly over the bottom of the prepared baking dish.
Spoon about ¼ cup of the chicken filling down the center of each tortilla. Roll the tortillas tightly and place them seam-side down in the baking dish.
5. Top & Bake
Pour the remaining soup mixture evenly over the rolled tortillas. Sprinkle the shredded Cheddar cheese over the top.
Bake uncovered for 25 minutes, or until the enchiladas are hot, bubbly, and lightly golden on top.
6. Serve
Remove from the oven and let rest for a few minutes before serving. Garnish with green onions, salsa, or sour cream if desired.
Serving Suggestions
- Serve with Mexican-style rice or refried beans
- Add a simple side salad for balance
- Top with chopped cilantro, jalapeños, or diced tomatoes
- Pair with corn or roasted vegetables
Helpful Tips
- Rotisserie chicken works great for quick prep
- Want more heat? Add cayenne pepper or diced jalapeños
- Cheese swap: Monterey Jack or a Mexican blend also works well
- Make ahead: Assemble earlier in the day and bake when ready
Nutrition (Per Serving)
- Calories: 352
- Fat: 17g
- Carbohydrates: 31g
- Protein: 19g
These Chicken Enchiladas with Cream of Chicken Soup are creamy, cozy, and incredibly easy to prepare. With minimal effort and maximum flavor, they’re the kind of recipe that quickly becomes a household favorite.
Chicken Enchiladas with Cream of Chicken Soup
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Mix soup and sour cream; set aside.
- Sauté onion and chili powder in margarine until tender.
- Add chicken, green chiles, and some soup mixture; heat through.
- Fill tortillas, roll, and place seam-side down in baking dish.
- Top with remaining soup mixture and cheese.
- Bake 25 minutes until bubbly and lightly browned.
