Chicken Enchiladas With Cream Of Chicken Soup Recipe

There’s nothing quite as satisfying as a plate of cheesy, saucy, and hearty Chicken Enchiladas with Cream of Chicken Soup. This family favorite brings bold flavors to the table in a way that’s surprisingly quick and easy to make.

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I first tried this recipe on a whim during a busy week, looking for a way to use up leftover rotisserie chicken. The combination of tender chicken, creamy sauce, and melted cheese wrapped in warm tortillas has since become a go-to comfort meal. Let’s get cooking – you’re going to love this!

Why You'll Love These Chicken Enchiladas with Cream of Chicken Soup

Get ready to add a new favorite to your dinner rotation. These enchiladas are everything you want in a comfort meal: cheesy, creamy, and full of flavor.

First off, it’s a time-saver. With the help of canned cream of chicken soup and store-bought tortillas, you can whip this up in just 40 minutes. Perfect for busy weeknights!

Next, it’s versatile. You can customize the fillings, adjust the spice level, or even make it vegetarian. It’s a recipe that adapts beautifully to your needs.

The dish also uses budget-friendly ingredients. Canned soup, shredded chicken, and cheese come together to make a meal that feels luxurious without breaking the bank.

Finally, it’s a crowd-pleaser. Whether you're feeding picky eaters or hosting a potluck, these enchiladas are sure to be a hit. Plus, they reheat like a dream!

Ingredients Notes

This recipe relies on simple, pantry-friendly ingredients that deliver big on flavor. Here’s what you’ll need:

• Shredded Chicken: Rotisserie chicken is a lifesaver for this recipe, but any cooked, shredded chicken will work. You’ll need about 2 cups.
• Cream of Chicken Soup: This creamy, savory base creates the perfect enchilada sauce. For a homemade touch, you can use a made-from-scratch cream of chicken soup if you prefer.
• Sour Cream: Adds richness and tanginess to the sauce. You can substitute plain Greek yogurt for a slightly lighter option.
• Green Chilies: A small can of diced green chilies brings just the right amount of mild heat. For more spice, opt for chopped jalapeños or a dash of hot sauce.
• Tortillas: Soft flour tortillas work best for this recipe, but corn tortillas can be used if you prefer their traditional flavor and texture.
• Shredded Cheese: A blend of cheddar and Monterey Jack is my favorite, but feel free to use what you have on hand.
• Taco Seasoning: Adds a pop of Mexican-inspired flavor to the chicken filling.

Special Equipment

A 9x13-inch baking dish is essential for layering and baking the enchiladas. You’ll also need a mixing bowl and a spoon for preparing the sauce and filling.

How to Make Chicken Enchiladas with Cream of Chicken Soup

This recipe comes together in just a few easy steps, making it perfect for cooks of all skill levels. Let’s get started!

Step 1: Prepare the Sauce

In a mixing bowl, combine 1 can of cream of chicken soup, 1 cup of sour cream, and ½ cup of chicken broth. Stir in the green chilies and season with salt, pepper, and a pinch of taco seasoning. Mix until smooth and set aside.

Step 2: Assemble the Filling

In another bowl, mix the shredded chicken with a handful of shredded cheese and a sprinkle of taco seasoning. Add a couple of tablespoons of the prepared sauce to bind everything together.

Step 3: Fill and Roll the Enchiladas

Lay out a tortilla and spoon about 2-3 tablespoons of the chicken mixture down the center. Roll it up tightly and place it seam-side down in the greased baking dish. Repeat with the remaining tortillas and chicken filling.

Step 4: Add Sauce and Cheese

Pour the creamy sauce over the rolled enchiladas, spreading it out evenly to coat every tortilla. Sprinkle the top generously with shredded cheese.

Step 5: Bake to Perfection

Preheat your oven to 375°F. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.

Step 6: Garnish and Serve

Let the enchiladas cool slightly before serving. Garnish with chopped fresh cilantro, diced tomatoes, or a dollop of sour cream for a festive finish.

Storage Options

These enchiladas are perfect for meal prep or leftovers. Here’s how to store and reheat them:

• Refrigeration: Store leftover enchiladas in an airtight container in the fridge for up to 3 days.
• Freezing: Wrap the enchiladas tightly in foil and place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in the oven at 350°F for about 20 minutes, or microwave individual portions until heated through.

Variations and Substitutions

This recipe is incredibly flexible, making it easy to adapt to your preferences or dietary needs. Here are a few ideas:

• Vegetarian Option: Replace the chicken with black beans, pinto beans, or sautéed vegetables for a hearty, meat-free meal.
• Spicy Kick: Add a diced jalapeño or a splash of hot sauce to the filling for a spicier version.
• Alternate Cheese: Try pepper jack for extra heat or a queso fresco topping for authentic flavor.
• Tortilla Choices: Use corn tortillas for a more traditional enchilada or whole wheat for a healthier twist.
• Homemade Sauce: Swap the canned soup for a homemade white sauce if you’re avoiding processed ingredients.

There you have it – a plate of cheesy, creamy, and utterly delicious Chicken Enchiladas with Cream of Chicken Soup! This recipe is proof that simple ingredients can create something extraordinary. Whether you’re feeding your family or impressing friends, this dish is sure to be a winner. Try it tonight and watch the compliments roll in!

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